Publicación:
EFFECTS OF CENTRIFUGAL BLOCK FREEZE CRYSTALLIZATION ON QUALITY PROPERTIES IN PINEAPPLE JUICE

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dc.creatorPATRICIO ANTONIO ORELLANA PALMA
dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.creatorMARÍA PÍA GIANELLI BARRA
dc.date2019
dc.date.accessioned2025-01-10T15:11:29Z
dc.date.available2025-01-10T15:11:29Z
dc.date.issued2019
dc.description.abstractQUALITY PROPERTIES OF CONCENTRATE PINEAPPLE JUICE OBTAINED BY BLOCK FREEZE CRYSTALLIZATION (BFC) AND EVAPORATION TECHNOLOGY ARE INVESTIGATED. AFTER THREE CONCENTRATION CYCLES, THE SOLUTES WERE APPROXIMATELY 3.2?TIMES COMPARED TO THE INITIAL CONDITION AND THE FINAL COLOR WAS DARKER THAN THAT OF THE FRESH JUICE. BFC ALLOWED FOR HIGHER BIOACTIVE COMPOUNDS RETENTION THAN EVAPORATION IN TERMS OF TOTAL PHENOLIC, FLAVONOID, AND ANTHOCYANIN CONTENT. THE CRYOCONCENTRATE JUICE SHOWED A SIMILAR AROMATIC PROFILE TO THE FRESH JUICE, WITH 26 AND 23 COMPOUNDS, RESPECTIVELY. CONVERSELY, ONLY SEVEN VOLATILE COMPOUNDS WERE IDENTIFIED IN THE EVAPORATE SAMPLE. FINALLY, BFC IS AN EFFECTIVE TECHNOLOGY TO PRESERVE IMPORTANT QUALITY PROPERTIES FROM FRESH FRUIT JUICES SUCH AS COLOR, POLYPHENOLS, AND AROMATIC PROFILE.
dc.formatapplication/pdf
dc.identifier.doi10.1002/ceat.201900387
dc.identifier.issn1521-4125
dc.identifier.issn0930-7516
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/10852
dc.languagespa
dc.publisherCHEMICAL ENGINEERING & TECHNOLOGY
dc.relation.uri10.1002/ceat.201900387
dc.rightsPUBLICADA
dc.titleEFFECTS OF CENTRIFUGAL BLOCK FREEZE CRYSTALLIZATION ON QUALITY PROPERTIES IN PINEAPPLE JUICE
dc.title.alternativeEFECTOS DE LA CRISTALIZACIÓN POR CONGELACIÓN EN BLOQUE CENTRÍFUGO SOBRE LAS PROPIEDADES DE CALIDAD EN EL JUGO DE PIÑA
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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