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ELABORATION OF ORANGE JUICE CONCENTRATE BY VACUUM-ASSISTED BLOCK FREEZE CONCENTRATION

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dc.creatorPATRICIO ANTONIO ORELLANA PALMA
dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.date2018
dc.date.accessioned2025-01-10T14:57:31Z
dc.date.available2025-01-10T14:57:31Z
dc.date.issued2018
dc.description.abstractVACUUM-ASSISTED FREEZE CONCENTRATION IS A TECHNOLOGY ALLOWS PRODUCES HIGH-QUALITY CONCENTRATES AND THUS ACHIEVES THE PROTECTION OF HEAT-LABILE COMPONENTS IN FRESH SAMPLES. THE AIM OF THIS STUDY WAS TO INVESTIGATE THE USE OF VACUUM-ASSISTED BLOCK FREEZE CONCENTRATION IN THE ELABORATION OF ORANGE JUICE. FRESH JUICE WAS UNIDIRECTIONAL FROZEN AT ?20?°C FOR 12 HR AND VACUUM WAS PERFORMED AT 80 KPA. THE RESULTS SHOWED, 20 MIN OF SUCTION, AN INCREASED IN CONCENTRATED FRACTION AND ASCORBIC ACID CONTENT BY 4.4 AND 4.1 TIMES, RESPECTIVELY, COMPARED WITH THE FRESH JUICE. THE CRYOCONCENTRATES WERE DARKER THAN THE INITIAL SAMPLE, WITH ?E* VALUES >10 CIELAB UNITS IN ALL TREATMENTS. IN ADDITION, ACHIEVED HIGH VALUES WITH 84% IN EFFICIENCY AND 35% OF CONCENTRATE. IT WAS CONCLUDED THAT VACUUM IN FREEZE CONCENTRATION OF ORANGE JUICE WAS EFFECTIVE FOR OBTAINING A HIGH-QUALITY CONCENTRATE WITH A HIGHER CONCENTRATION OF SOLIDS AND ASCORBIC ACID CONTENT COMPARED WITH THE FRESH SAMPLE.
dc.formatapplication/pdf
dc.identifier.doi10.1111/jfpp.13438
dc.identifier.issn1745-4549
dc.identifier.issn0145-8892
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/9740
dc.languagespa
dc.publisherJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.relation.uri10.1111/jfpp.13438
dc.rightsPUBLICADA
dc.titleELABORATION OF ORANGE JUICE CONCENTRATE BY VACUUM-ASSISTED BLOCK FREEZE CONCENTRATION
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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