Premium
Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice
Author(s) -
Orellana-Palma Patricio,
González Yasna,
Petzold Guillermo
Publication year - 2019
Publication title -
chemical engineering and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.403
H-Index - 81
eISSN - 1521-4125
pISSN - 0930-7516
DOI - 10.1002/ceat.201800639
Subject(s) - orange juice , chemistry , chromatography , orange (colour) , pulp and paper industry , food science , engineering
Centrifugal cryoconcentration, a concentration technique employed for fruit juices, involves challenges that still have to be overcome. The improvement of centrifugal cryoconcentration by recovery of ice fractions applied to orange juice is evaluated. The concentration process was performed with three consecutive cryoconcentration cycles and two recirculated ices. The solutes in the concentrated samples increased progressively six times after three cycles compared to the initial concentration of solids. The ice recovery samples increase the overall efficiency of the centrifugal cryoconcentration technique applied to orange juice.