کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2086448 1545536 2015 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices
ترجمه فارسی عنوان
غلظت مسدود شدن یونجه با کمک سانتریفوژ شدن به آبمیوه های زغال اخته و آناناس کمک می کند
کلمات کلیدی
سانتریفیوژ، غلظت مسدود کردن بلوک، آب زغال اخته، آب آناناس
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• We use the centrifugation for separating the concentrate from frozen juices.
• This technique has high performance after the third cryoconcentration cycle.
• The concentrated solution percolates through drainage channels of the ice.

Centrifugation is an alternative assisted technique to improve the efficiency of block freeze concentration. In this study reported the centrifugation to enhance the separation of concentrated solution from frozen fruit juices (blueberry and pineapple) in three cryoconcentration cycles. To force the separation of solutes from the frozen samples we used a centrifuge operated for 10 min at 20 °C and 4600 rpm. This technique has good performance after the third cycle, reaching an increase of approximately 2.5 times the initial concentrations of solids, values close to 0.74 kg solute per 1 kg initial solute, and approximately 60% of the percentage of concentrate. The performance of block freeze concentration assisted by centrifugation applied to fruit juices was attributed to ice matrix acting as a porous solid through which the concentrated solution percolates through drainage channels of the ice improved by the centrifugal force.Industrial relevanceThe block freeze concentration allows producing food concentrates with high quality when thawed a frozen solution assisted or not by a technique to enhance the separation efficiency. In this work has applied centrifugation as an assisted technique to improve the efficiency of block freeze concentration applied to fruit juices, obtaining promissory results.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 30, August 2015, Pages 192–197
نویسندگان
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