Progressive Freeze-Concentration of Tomato Juice.

Liu, Ling; Miyawaki, Osato; Hayakawa, Kiro

doi:10.3136/fstr.5.108

Cited by 43 publications

(41 citation statements)

References 15 publications

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“…In the past, it was shown that the flavor of reconstituted freeze-concentrated juice was comparable to single strength juice and preferable to evaporator concentrate for pineapple juice [4] or tomato juice [5].…”

Section: Resultsmentioning

confidence: 99%

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Freeze Concentration of Black Currant Juice

Dette

Jansen

2010

Chem Eng & Technol

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Freeze concentration is a method used to remove pure water from juice, wine, or beer by means of crystallization. The closed and fully filled liquid system completely preserves the quality of the fresh juice while operating at subzero Celsius temperatures. The aroma (including the volatile aroma that characterizes freshly squeezed juice), color, and flavor remain in the concentrated juice. Another advantage of this proven technology is the low operating temperature used that allows concentration of heat sensitive products such as black currant juice. The quality of freeze concentrated products cannot be achieved by any other technology. The solid concentration of the freeze concentrated black currant juice was increased to 39 Degrees Brix (Bx). It will be shown that the quality of this juice is equal to that of the fresh juice in all aspects. None of the aroma or fruitiness is lost.

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Section: Resultsmentioning

confidence: 99%

“…Water is removed from the source liquid without alteration of fragile or volatile components like aroma or flavor [1][2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Freeze Concentration of Black Currant Juice

Dette

Jansen

2010

Chem Eng & Technol

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“…73 When PFC was applied to concentration of tomato juice of 4.3 up to 18.8 wt.%, no substantial differences were observed in acidity, vitamin C content, or color compared with a sample before freeze concentration. 101 Recently, PFC was applied to Andes berry (Rubus glaucus Benth) pulp preserving the flavor (with a total volatiles loss near 20%), and sensorial analyses show that PFC did not change the sensorial properties of fresh pulp. 102 In addition, to avoid impurities in the ice phase, it is recommended to suppress the initial supercooling (when it occurs before the initial crystallization at the bottom of the sample vessel) with ice nucleation agents.…”

Section: Freeze Concentration and Ice Morphologymentioning

confidence: 99%

Ice Morphology: Fundamentals and Technological Applications in Foods

2009

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Freezing is the process of ice crystallization from supercooled water. Ice crystal morphology plays an important role in the textural and physical properties of frozen and frozen-thawed foods and in processes such as freeze drying, freeze concentration, and freeze texturization. Size and location of ice crystals are key in the quality of thawed tissue products. In ice cream, smaller ice crystals are preferred because large crystals results in an icy texture. In freeze drying, ice morphology influences the rate of sublimation and several morphological characteristics of the freeze-dried matrix as well as the biological activity of components (e.g., in pharmaceuticals). In freeze concentration, ice morphology influences the efficiency of separation of ice crystals from the concentrated solution. The cooling rate has been the most common variable controlling ice morphology in frozen and partly frozen systems. However, several new approaches show promise in controlling nucleation (consequently, ice morphology), among them are the use of ice nucleation agents, antifreeze proteins, ultrasound, and high pressure. This paper summarizes the fundamentals of freezing, methods of observation and measurement of ice morphology, and the role of ice morphology in technological applications.

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“…This retention effect of the cryoconcentration in the content of ascorbic acid was reported by Aider and de Halleux [14] who used apricot and cherry juices, respectively. In addition, Liu et al [34], using progressive freeze concentration, described that freeze concentrated tomato juice showed no differences in ascorbic acid content compared with fresh tomato juice.…”

Section: Efficiency and Percentage Of Concentratementioning

confidence: 99%

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Orellana‐Palma

Petzold

Andana

et al. 2017

Journal of Food Quality

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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.

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Progressive Freeze-Concentration of Tomato Juice.

Cited by 43 publications

References 15 publications

Freeze Concentration of Black Currant Juice

Freeze Concentration of Black Currant Juice

Ice Morphology: Fundamentals and Technological Applications in Foods

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

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