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RETENTION OF ASCORBIC ACID AND SOLID CONCENTRATION VIA CENTRIFUGAL FREEZE CONCENTRATION OF ORANGE JUICE

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dc.creatorPATRICIO ANTONIO ORELLANA PALMA
dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.date2017
dc.date.accessioned2025-01-10T14:56:07Z
dc.date.available2025-01-10T14:56:07Z
dc.date.issued2017
dc.description.abstractFREEZE 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.
dc.formatapplication/pdf
dc.identifier.doi10.1155/2017/5214909
dc.identifier.issn1745-4557
dc.identifier.issn0146-9428
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/9629
dc.languagespa
dc.publisherJOURNAL OF FOOD QUALITY
dc.relation.uri10.1155/2017/5214909
dc.rightsPUBLICADA
dc.titleRETENTION OF ASCORBIC ACID AND SOLID CONCENTRATION VIA CENTRIFUGAL FREEZE CONCENTRATION OF ORANGE JUICE
dc.title.alternativeRETENCIÓN DE ÁCIDO ASCÓRBICO Y CONCENTRACIÓN SÓLIDA A TRAVÉS DE LA CONCENTRACIÓN DE CONGELACIÓN CENTRÍFUGA DE JUGO DE NARANJA
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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