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dc.contributor.authorVásquez Castillo, Flor de María
dc.contributor.authorHernández Yáñez, Eduard
dc.contributor.authorUreña, Milver
dc.contributor.authorAchaerandio Puente, María Isabel
dc.contributor.otherUniversitat Politècnica de Catalunya. Doctorat en Tecnologia Agroalimentària i Biotecnologia
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2023-09-07T10:58:07Z
dc.date.available2023-09-07T10:58:07Z
dc.date.issued2023-08-29
dc.identifier.citationVásquez, F. [et al.]. Comparative study of block cryoconcentration in pomegranate juice: Centrifugation versus vacuum. "Journal of food process engineering", 29 Agost 2023, vol. e14435, p. 1-12.
dc.identifier.issn0145-8876
dc.identifier.urihttp://hdl.handle.net/2117/393221
dc.description.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 70kPa at the same time conditions (4 and 12min). Pomegranate juice was frozen at -20°C unidirectionally for 48h before treatments. For the response studied—concentration index (CI), solute yield (SY, %) and efficiency (Eff, %)—CABC at 110 RCF for 12min 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.e>Practical applications Cryoconcentration 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.
dc.format.extent12 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
dc.subject.lcshPomegranate.
dc.subject.lcshFruit juices
dc.subject.otherBlock cryoconcentration
dc.titleComparative study of block cryoconcentration in pomegranate juice: centrifugation versus vacuum
dc.typeArticle
dc.subject.lemacSucs de fruita
dc.contributor.groupUniversitat Politècnica de Catalunya. HorPTA - Horticultura: producció, transformació i aprofitament
dc.identifier.doi10.1111/jfpe.14435
dc.relation.publisherversionhttps://onlinelibrary.wiley.com/doi/10.1111/jfpe.14435
dc.rights.accessOpen Access
local.identifier.drac36980619
dc.description.versionPostprint (published version)
local.citation.authorVásquez, F.; Hernandez, E.; Ureña-Peralta, M.O.; Achaerandio, I.
local.citation.publicationNameJournal of food process engineering
local.citation.volumee14435
local.citation.articlenumbere14435


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