Título:
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Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds
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Autor/a:
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Moreno, F.L.; Raventós Santamaria, Mercè; Hernández Yáñez, Eduard; Ruiz, Y.
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Otros autores:
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Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
Abstract:
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Coffee extract was freeze-concentrated using the total block technique. The effects of four parameters
were evaluated: the initial coffee mass fraction (5 and 15% w/w), the cooling temperature ( 10 and
20 C), the heating temperature (20 and 40 C) and the freezing direction (parallel and counter-flow
to the thawing direction). The solid concentration was measured during the thawing stage to quantify
the solute recovery and the concentration index for one stage of freeze concentration. The coffee mass
fraction, the freezing direction and the cooling temperature significantly influenced the solute recovery.
A concentration index between 1 and 2.3 was obtained in one cycle. The effect of block freeze concentration
on the bioactive compound concentration and the antioxidant activity was measured. The coffee bioactive
compounds were distributed in proportion to the total solid content in the ice and liquid.
Therefore, block freeze concentration is an effective technique to preserve functional properties of coffee
extracts. |
Materia(s):
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-Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana -Coffee--Processing -Cryoconcentration
Solute yield
Coffee
Chlorogenic acids
Antioxidant activity -Cafè |
Derechos:
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http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
Tipo de documento:
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Artículo - Versión publicada Artículo |
Editor:
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Elsevier
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Compartir:
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