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Optimization of goat milk vacuum-assisted block freeze concentration using responsesurface methodology and NaCl addition i

Author
Machado, M.; Dantas, A.; Blanco, M.; Raventos, M.; Hernandez, E.; Prudêncio, E.S.
Type of activity
Journal article
Journal
LWT - Food Science and Technology
Date of publication
2020-04-01
Volume
124
Number
April
DOI
10.1016/j.lwt.2020.109133
Repository
http://hdl.handle.net/2117/177951 Open in new window
URL
https://www.sciencedirect.com/science/article/pii/S0023643820301213 Open in new window
Abstract
Response Surface Methodology was applied to optimize the effects of freezing time, vacuum conditions, and time under vacuum regarding concentrated yield response, resulting from optimal parameters of the milk vacuum-assisted block freeze concentration process. Additionally, it was verified the NaCl influence, using different salt contents (0.5, 1, 1.5, and 2%) addition and freezing time of 1 day, vacuum equal to 10 kPa, and time under vacuum 60 min, in goat milk vacuum-assisted freeze concentrat...
Citation
Machado, M. [et al.]. Optimization of goat milk vacuum-assisted block freeze concentration using responsesurface methodology and NaCl addition i. "LWT-food science and technology", 1 Abril 2020, vol. 124, núm. April.
Keywords
Caprine milk, Concentration, Optimization, Sodium chloride, Vacuum thawed
Group of research
GRHCT - Group of Research on History of Science and Technology

Participants