Comparative study of block cryoconcentration in pomegranate juice: Centrifugation versus vacuum

Author:

Vásquez‐Castillo Flor M.1,Hernández Eduard1ORCID,Ureña‐Peralta Milber O.2ORCID,Achaerandio Isabel1

Affiliation:

1. Departament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya (UPC) Barcelonatech Barcelona Spain

2. Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias Universidad Nacional Agraria La Molina Lima Peru

Abstract

AbstractBlock cryoconcentration is a technique that can be applied to obtain fruit juice concentrates while preserving their nutritional, bioactive and organoleptic properties. Until now, the investigations present both the centrifugation and vacuum cryoconcentration method independently for different matrices, but with different purposes such as observing the effect of the initial freezing temperature, the freezing direction, whether radial or unidirectional, the effect of several cycles of cryoconcentration, comparing cryoconcentration with other concentration methods, etc. However, there is no study that compares both methods in the same matrix considering some common parameters such as cryoconcentration time. The objective of this research work was to compare two block centrifugation methods, centrifugation‐assisted (CABC) and vacuum‐assisted (VABC). A factorial experimental design was used. The operation conditions evaluated were 110 RCF and 2360 RCF, and 10 and 70 kPa at the same time conditions (4 and 12 min). Pomegranate juice was frozen at −20°C unidirectionally for 48 h before treatments. For the response studied—concentration index (CI), solute yield (SY, %) and efficiency (Eff, %)—CABC at 110 RCF for 12 min showed the best overall results (SY = 59.2% and Eff = 84.3%) and the desirability was .91. For VABC at 10 kPa for 12 min, the desirability was .98 but SY was lower. In both methods, the CI in one cycle was up to 3.0. The advantage of both systems is that in one cycle the CI, SY and Eff were higher than those obtained by other investigations on pomegranate juice.Practical applicationsCryoconcentration is an emerging technology for concentrating a food solute in a solution based on the separation of ice crystals from a freeze‐concentrated solution. The nutritional and sensory quality of cryoconcentrated fruit juices is higher than those concentrated conventionally by means of evaporation due to the low processing temperatures. Consumer demand for food rich in bioactive components for a healthy lifestyle is growing. With the use of the block freeze concentration technique, it is possible to produce a pomegranate juice concentrate with excellent nutritional properties. Two techniques for assisted block cryoconcentration of pomegranate juice—vacuum and centrifugal—were compared in a single cycle. Both methods showed better performance in once cycle than other cryoconcentration methods at lab scale. The generated knowledge in this study can be easily adapted for the juice industry in order to improve the process parameters of block freeze concentration in the elaboration of concentrated pomegranate juice.

Funder

Universidad Nacional Agraria La Molina

Universitat Politècnica de Catalunya

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3