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Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice
Joint Authors
Orellana-Palma, P.
Petzold, G.
Andana, I.
Torres, N.
Cuevas, C.
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-08-30
Country of Publication
Egypt
No. of Pages
7
Abstract EN
Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples.
Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice.
When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value.
After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency.
The color evaluation showed that the final concentrated fraction was darker than the fresh juice.
The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention.
American Psychological Association (APA)
Orellana-Palma, P.& Petzold, G.& Andana, I.& Torres, N.& Cuevas, C.. 2017. Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1175920
Modern Language Association (MLA)
Orellana-Palma, P.…[et al.]. Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice. Journal of Food Quality No. 2017 (2017), pp.1-7.
https://search.emarefa.net/detail/BIM-1175920
American Medical Association (AMA)
Orellana-Palma, P.& Petzold, G.& Andana, I.& Torres, N.& Cuevas, C.. Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1175920
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175920