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Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts

Author
Robles, C.; Quintanilla, M.; Moreno, F.; Hernandez, E.; Raventos, M.; Ruiz Pardo, Ruth Yolanda
Type of activity
Journal article
Journal
Journal of food engineering
Date of publication
2016-11-01
Volume
189
First page
72
Last page
81
DOI
https://doi.org/10.1016/j.jfoodeng.2016.05.021 Open in new window
Repository
http://hdl.handle.net/2117/99441 Open in new window
URL
http://www.sciencedirect.com/science/article/pii/S0260877416301923 Open in new window
Abstract
Several treatments on ice blocks can be applied during block freeze-concentration to increase the solute recovery from the ice. In the present study, the changes in the ice block’s temperature and the application of annealing during the block freeze-concentration of aqueous coffee extracts were studied. The ice block was subjected to heating and annealing prior to the thawing stage. The effect of coolant temperature during ice block heating (T = -10 and -5 °C) and the application of annealing...
Citation
Robles, C., Quintanilla, M., Moreno, F., Hernandez, E., Raventos, M., Ruiz, Y. Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts. "Journal of food engineering", 1 Novembre 2016, vol. 189, p. 72-81.
Keywords
Ice morphology

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