Progressive freeze concentration of skimmed milk in an agitated vessel: Effect of the coolant temperature and stirring rate on process performance

Abstract

Article Number: 803263 Thank you for choosing to publish with us. This is your final opportunity to ensure your article will be accurate at publication. Please review your proof carefully and respond to the queries using the circled tools in the image below, which are available by clicking ''Comment'' from the right-side menu in Adobe Reader DC.* Please use only the tools circled in the image, as edits via other tools/methods can be lost during file conversion. For comments, questions, or formatting requests, please use. Please do not use comment bubbles/sticky notes. Comment *If you do not see these tools, please ensure you have opened this file with Adobe Reader DC, available for free at get.adobe.com/reader or by going to Help > Check for Updates within other versions of Reader. For more detailed instructions, please see us.sagepub.com/ReaderXProofs. No. Query Please confirm that all author information, including names, affiliations, sequence, and contact details, is correct. Please review the entire document for typographical errors, mathematical errors, and any other necessary corrections; check headings, tables, and figures. Please confirm that the Funding and Conflict of Interest statements are accurate. Please ensure that you have obtained and enclosed all necessary permissions for the reproduction of artistic works, (e.g. illustrations, photographs, charts, maps, other visual material, etc.) not owned by yourself. Please refer to your publishing agreement for further information. Please note that this proof represents your final opportunity to review your article prior to publication, so please do send all of your changes now. AQ: 1 Please provide complete reference details for the in-text citation ''Aider and Ounis (2012).''

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

“…These high final TBC retention values by FC indicate the important concentration role at subzero temperatures to obtain a liquid fraction rich in solutes and bioactive compounds in comparison to thermal technology. The values are comparable to those reported by Orellana‐Palma et al with CBFC in blueberry juice and Correa et al with falling‐film FC in aqueous coffee extract, which reported bioactive compound retentions from 80 % to 95 %, and 90%, respectively.…”

Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice

“…Thus, FC process has reached concentration levels between 30 and 60 °Brix, without affecting different quality properties in the final cryoconcentrate due to the concentration process occurs at subzero temperatures (Amran et al, 2016). Hence, different FC processes are available today: (i) suspension FC (SFC) (Ding et al, 2019), (ii) progressive FC (PFC) (Muñoz et al, 2019), (iii) falling-film FC (FFFC) (Moreno et al, 2015) and (iv) block FC (BFC) (Jin et al, 2017). In BFC, the aqueous solution is completely freezing; thawing that frozen solution, and later, the unfrozen liquid fraction (cryoconcentrate) is separated from the ice fraction by natural gravitational method or by adding external forces to improve the separation efficiency and other process parameters.…”

Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

“…Actually, three CC procedures are available at industrial, semi-industrial and laboratory level: (i) suspension (SCC) [7], (ii) progressive (PCC) [8,9], and (iii) block cryoconcentration (BCC) [10]. In BCC, a liquid solution is completely freezing; then the block is thawed and, finally, the cryoconcentrate is separated from the ice fraction.…”