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dc.contributor.authorMoreno Moreno, Fabián Leonardo
dc.contributor.authorQuintanilla carvajal, M. X.
dc.contributor.authorSotelo, L. I.
dc.contributor.authorOsorio, C.
dc.contributor.authorRaventós Santamaria, Mercè
dc.contributor.authorHernández Yáñez, Eduard
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2016-03-01T12:24:01Z
dc.date.available2017-01-03T01:30:28Z
dc.date.issued2015
dc.identifier.citationMoreno, F., Quintanilla, M., Sotelo, L., Osorio, C., Raventos, M., Hernandez, E. Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract. "Journal of food engineering", 2015, vol. 166, p. 64-71.
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/2117/83611
dc.description.abstractCoffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through image analysis. Preservation of volatile compounds was determined through GC–MS. The effect of coffee extract on flavour was determined after freeze concentration through sensory evaluation. Solute occlusion was higher for falling-film than for block freeze-concentration, with an average distribution coefficient of 0.45 and 0.29, respectively. The ice crystal size was lower for the falling-film technique; this explains the higher solute occlusion. The dewatering capacity was higher for the falling-film technique, as this process is faster than block freeze-concentration. The most abundant volatile compounds of the coffee extracts were preserved after freeze concentration with both techniques. In the same way, no differences were found in most of the sensory attributes of the freeze-concentrated extract obtained using both techniques. Our results confirm the benefits of the block and falling-film freeze concentration techniques in preserving the quality of coffee extracts.
dc.format.extent8 p.
dc.language.isoeng
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Begudes
dc.subject.lcshCoffee--Composition
dc.subject.otherCoffee concentration
dc.subject.otherVolatiles Cryoconcentration
dc.subject.otherSensory evaluation
dc.subject.otherIce morphology
dc.titleVolatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
dc.typeArticle
dc.subject.lemacCafè -- Anàlisi sensorial
dc.identifier.doi10.1016/j.jfoodeng.2015.05.018
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0260877415002307
dc.rights.accessOpen Access
drac.iddocument17551394
dc.description.versionPostprint (author's final draft)
upcommons.citation.authorMoreno, F., Quintanilla, M., Sotelo, L., Osorio, C., Raventos, M., Hernandez, E.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameJournal of food engineering
upcommons.citation.volume166
upcommons.citation.startingPage64
upcommons.citation.endingPage71


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