Solute inclusion and freezing rate during progressive freeze concentration of sucrose and maltodextrin solutions

Vuist, Jan Eise; Boom, R.M.; Schutyser, M.A.I.

doi:10.1080/07373937.2020.1742151

Cited by 12 publications

(13 citation statements)

References 38 publications

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“…In contrast, eff and Y values decreased, indicating greater migration of the solutes onto the crystalline phase. The influence of temperature on

{\bar{ν}}_{ice}

has also been reported in previous works of freeze concentration systems (Moreno, Raventós, et al, 2014; Ojeda et al, 2017; Osorio et al, 2018; Vuist, Boom, & Schutyser, 2020). Some authors established that an average ice growth rate greater than 8 μm s −1 is very fast to achieve an effective separation of the concentrated phase (Moreno, Hernández, et al, 2014; Petzold, Orellana, Moreno, Cerda, & Parra, 2016).…”

Section: Resultssupporting

confidence: 74%

The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins

Dantas

Quinteros

Darvishvand

et al. 2021

J Food Process Engineering

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This work focuses on the study of the concentration of lactose‐free milk using a combination of progressive freezing concentration (PFC) with block freezing concentration (BFC). First, we investigated the PFC of skim lactose‐free milk applying response surface methodology. To analyze the influence of three factors (stirring rate, coolant temperature, and assay time) on the response variables (concentrate yield, efficiency of the process, concentration index, and average ice growth rate), a central composite design was used previously. It was found that all factors had a significate influence on the responses. Then, once the optimized condition for this step was chosen (time of 58 min, coolant temperature of −5°C, and mechanical stirring of 1,035 rpm), the ice obtained from it was subjected to a new freeze concentration cycle using the BFC assisted by vacuum. In the concentrated fraction of this cycle, protein and carbohydrate contents were equals to 6.7 g 100 g−1 and 10.24 g 100 g−1, respectively. The results suggest that in PFC carbohydrates accumulate more in the concentrated phase, while in BFC it is the protein that has the greatest tendency to pass into the concentrated liquid. In this approach, we believe that it is possible to combine the two techniques (PFC + vacuum‐assisted BFC) to obtain concentrates, and that they can be used for the development of innovative lactose‐free dairy products. Practical Applications The use of concentration processes can facilitate the customization of milk products rich in proteins to meet specific requirements on nutritional and functional properties, for instance in bakery products, formulated food, ice‐cream, beverages, energy drinks, and others. Moreover, since most changes occur in an aqueous environment, the removal of some part of milk water results in its preservation. Within the concentration processes, the freeze concentration emerges swiftly thanks to its inherent features, involving low‐temperature processing and selective nature of the water removal step. Because of the low temperatures used in freeze concentration, this technology is gaining in popularity as an alternative technique to the standard concentration techniques currently used in dairy processing. It offers the most enhanced functional and sensorial qualities of concentrated milk because it decreases the quality deviation by minimizing the heat abuse on sensitive milk components, such as proteins, water‐soluble vitamins, and aromatics.

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“…In contrast, eff and Y values decreased, indicating greater migration of the solutes onto the crystalline phase. The influence of temperature on

{\bar{ν}}_{ice}

Section: Resultssupporting

confidence: 74%

The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins

Dantas

Quinteros

Darvishvand

et al. 2021

J Food Process Engineering

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“…The occlusion also is affected by the type of ice: in FFFC is usual to find dendritic ice (Xu et al, 2022) ice crystal, the larger the liquid trapped in the channels, increasing the occlusion (Moreno et al, 2014a(Moreno et al, , 2015. However, impurities trapped at the nucleation phase could migrate away from the subcooled surface, in a process called elution (Scholz et al, 1993), due to the concentration difference between the layer close to the ice and the concentrated, which may lead to diffusion of solutes back into the liquid phase (Vuist et al, 2020). Finally, the occlusion mechanism will also depend on the type of solute, especially with low-molecularweight compounds, such as ethanol, due to the intense freezing point depression (Vuist et al, 2022).…”

Section: Freezing Temperature Effect (Tc)mentioning

confidence: 99%

Impact of falling‐film freeze concentration in a commercial Lager beer

Osorio

Moreno

Hernández

et al. 2023

J Food Process Engineering

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Innovations and technology are the driving forces for new beer industry products, especially in exploring new flavor profiles. Freeze concentration (FC) emerges as an alternative to take advantage of this opportunity. This work studied the falling‐film freeze concentration (FFFC) application on ethanol–water solutions and commercial beer. The effect of flow rate, freezing temperature, and initial concentration of ethanol in the model solution was studied, and the best conditions were found with a surface response analysis and then applied to a commercial beer. The effect on the sensory profile was determined by multidimensional approximation for the lager beer and the concentrated liquid. A significant effect of initial concentration and freezing temperature were found in the ethanol–water solutions, and the best condition was found at −25°C, 400 L/h, and 0.03 w/w, with a concentration index of 1.35. This condition was evaluated for commercial beer, where a concentration index of 1.18 was achieved, caused by solids in beer and molecular interactions of ethanol with other compounds. The sensory profile of a commercial lager beer was modified by increasing the intensity in 38% of the flavor descriptors and the preservation of the other 41% after applying FFFC. The effect of this technique in beer could be a novel method to produce beer products with new flavor profiles. Practical applications Innovations in science and technology added to the search for new flavors promote the development of new products in the beer industry. In this article, a potential use of this freeze concentration (FC) technology was identified for the development of new concentrated beer products. The impact of falling‐film FC in a commercial lager beer was studied. First, obtaining a concentrated beer from this technique was possible, with a higher concentration of total solids and ethanol. In addition, the beer's sensory profile was modified by applying FC, which resulted in an increase in the intensity of 38% of the descriptors and the preservation of 41%. It also allowed the appearance of new flavors and aromas.

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“…Ū higher than 6000 ml min −1 would result in an insignificant increment in S and a significant decrement in W due to an intense liquid shear over the moving ice–liquid interface. 44…”

Section: Resultsmentioning

confidence: 99%

“…Ū higher than 6000 ml min −1 would result in an insignificant increment in S and a significant decrement in W due to an intense liquid shear over the moving iceliquid interface. 44 4.2 Effect of the initial concentration of the saltwater Fig. 5 and 6 show the effect of the initial concentration of saltwater (C l,o ) on the concentration of thawed ice (C s ) and the concentration of saltwater (C l ) at a saltwater circulation flow rate (Ū) = 5200 ml min −1 and a coolant temperature (T cool ) = −9 °C.…”

Section: Evaluation Of the Efficacy Of The Processmentioning

confidence: 99%

Experimental study on progressive freeze-concentration based desalination employing a rectangular channel crystallizer

Najim¹,

Krishnan²

2023

Environ. Sci.: Water Res. Technol.

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Solute inclusion and freezing rate during progressive freeze concentration of sucrose and maltodextrin solutions

Cited by 12 publications

References 38 publications

The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins

The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins

Impact of falling‐film freeze concentration in a commercial Lager beer

Experimental study on progressive freeze-concentration based desalination employing a rectangular channel crystallizer

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