Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice
Patricio Orellana-Palma
Universidad Tecnológica Metropolitana, Department of Biotechnology, Santiago, Chile
Universidad del Bío-Bío, Food Biotechnology Center, Department of Food Engineering, Av. Andrés Bello No. 720, Casilla 447, 3780000 Chillán, Chile
Search for more papers by this authorYasna González
Universidad del Bío-Bío, Food Biotechnology Center, Department of Food Engineering, Av. Andrés Bello No. 720, Casilla 447, 3780000 Chillán, Chile
Search for more papers by this authorCorresponding Author
Guillermo Petzold
Universidad del Bío-Bío, Food Biotechnology Center, Department of Food Engineering, Av. Andrés Bello No. 720, Casilla 447, 3780000 Chillán, Chile
Correspondence: Guillermo Petzold ([email protected]), Universidad del Bío-Bío, Food Biotechnology Center, Department of Food Engineering, Av. Andrés Bello No. 720, Casilla 447, 3780000, Chillán, Chile.Search for more papers by this authorPatricio Orellana-Palma
Universidad Tecnológica Metropolitana, Department of Biotechnology, Santiago, Chile
Universidad del Bío-Bío, Food Biotechnology Center, Department of Food Engineering, Av. Andrés Bello No. 720, Casilla 447, 3780000 Chillán, Chile
Search for more papers by this authorYasna González
Universidad del Bío-Bío, Food Biotechnology Center, Department of Food Engineering, Av. Andrés Bello No. 720, Casilla 447, 3780000 Chillán, Chile
Search for more papers by this authorCorresponding Author
Guillermo Petzold
Universidad del Bío-Bío, Food Biotechnology Center, Department of Food Engineering, Av. Andrés Bello No. 720, Casilla 447, 3780000 Chillán, Chile
Correspondence: Guillermo Petzold ([email protected]), Universidad del Bío-Bío, Food Biotechnology Center, Department of Food Engineering, Av. Andrés Bello No. 720, Casilla 447, 3780000, Chillán, Chile.Search for more papers by this authorAbstract
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.
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