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Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

Autor
Moreno, F.; Quintanilla, M.; Sotelo, L.; Osorio, C.; Raventos, M.; Ruiz Pardo, Ruth Yolanda; Hernandez, E.
Tipus d'activitat
Article en revista
Revista
Journal of food engineering
Data de publicació
2015-12-01
Volum
166
Pàgina inicial
64
Pàgina final
71
DOI
https://doi.org/10.1016/j.jfoodeng.2015.05.018 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/83611 Obrir en finestra nova
URL
http://www.sciencedirect.com/science/article/pii/S0260877415002307 Obrir en finestra nova
Resum
Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through image analysis. Preservation of volatile compounds was determined through GC–MS. The effect of coffee extract on flavour was determined after freeze concentration through sensory evaluation. Solute occlusion was higher for falling-film than for block freeze-concentration, with...
Citació
Moreno, F., Quintanilla, M., Sotelo, L., Osorio, C., Raventos, M., Hernandez, E. Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract. "Journal of food engineering", 2015, vol. 166, p. 64-71.
Paraules clau
AQUEOUS-SOLUTIONS, BREW, CRYOCONCENTRATION TECHNOLOGY, Coffee concentration, Cryoconcentration, DENDRITIC GROWTH, INSTANT COFFEE, Ice morphology, MICROEXTRACTION, OPTICAL INTERFEROMETRY, POTENT ODORANTS, SOLUTE INCLUSION, SUB-COOLED SURFACE, Sensory evaluation, Volatiles

Participants

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