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In general terms, the concentration process is an important unit operation due to reduce several production costs such as storage, transportation, packaging and distribution costs, since concentrated samples occupy less volume and weight, as well as increased product foods’ shelf-life. Specifically, this process can be achieved through three mechanisms: thermal treatment (evaporation), membrane technology (reverse osmosis) and freeze concentration (subzero technology) (Orellana-Palma et al., 2019).

Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice