Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice

Abstract

Centrifugal cryoconcentration, a concentration technique employed for fruit juices, involves challenges that still have to be overcome. The improvement of centrifugal cryoconcentration by recovery of ice fractions applied to orange juice is evaluated. The concentration process was performed with three consecutive cryoconcentration cycles and two recirculated ices. The solutes in the concentrated samples increased progressively six times after three cycles compared to the initial concentration of solids. The ice recovery samples increase the overall efficiency of the centrifugal cryoconcentration technique applied to orange juice.

Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

“…Thus, in the last cycle, an increment of approximately 22 % in relation to fresh juice was reached. This behavior was consistent with those reported by Orellana‐Palma et al in orange juice.…”

“…The protective effect of FC on bioactive compounds has been reported for different liquid foods, such as orange juice , , , yerba mate , strawberry juice , maqui juice , and milk . Furthermore, the TBC retention for each bioactive compound was calculated (Tab.…”

“…The decrease in the L * values in the samples could be attributed to the increase in solutes (°Bx), which in turn facilitates the raise of different components such as bioactive and volatile compounds, as declared by Adorno et al and Orellana‐Palma et al , , . These differences in CIELab values between fresh juice and concentrated samples were similar to the results published previously for cryoconcentrated orange juice , strawberry juice , blueberry juice , and apple juice .…”

“…Different FC procedures are available today: (i) suspension , (ii) progressive , (iii) falling‐film , and (iv) block FC (BFC) . In BFC, a liquid solution is completely freezing; then the block is thawed and separated by natural gravitational methods or by adding assisted techniques to improve some process parameters . Therefore, BFC utilizes three steps: freezing, thawing, and separating .…”

“…In consequence, studies reported that process parameters were improved with efficiencies between 60 % and 75 % applying up to three centrifugal cycles . Consequently, centrifugal BFC (CBFC) was used as an effective concentration technique applied to different frozen liquid samples , . However, to date, CBFC studies did not provide more detailed information on the retention of interesting bioactive and volatile components from some tropical and aromatic fruit juices, such as fresh pineapple juice.…”