dc.contributor
Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.contributor.author
Robles, Catalina Maria
dc.contributor.author
Quintanilla Carvajal, M. X.
dc.contributor.author
Moreno, Fabian Leonardo
dc.contributor.author
Hernández Yáñez, Eduard
dc.contributor.author
Raventós Santamaria, Mercè
dc.contributor.author
Ruiz Pardo, Yolanda
dc.date.issued
2016-11-01
dc.identifier
Robles, C., Quintanilla, M., Moreno, F., Hernandez, E., Raventos, M., Ruiz, Y. Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts. "Journal of food engineering", 1 Novembre 2016, vol. 189, p. 72-81.
dc.identifier
https://hdl.handle.net/2117/99441
dc.identifier
10.1016/j.jfoodeng.2016.05.021
dc.description.abstract
Several treatments on ice blocks can be applied during block freeze-concentration to increase the solute recovery from the ice. In the present study, the changes in the ice block’s temperature and the application of annealing during the block freeze-concentration of aqueous coffee extracts were studied. The ice block was subjected to heating and annealing prior to the thawing stage. The effect of coolant temperature during ice block heating (T = -10 and -5 °C) and the application of annealing (+, -) on solute recovery and ice structure morphology was evaluated. The use of annealing during block freeze-concentration modified the ice crystal morphology and increased the solute recovery only when it is applied at the highest temperature. In general, the annealing process increased the size and circularity of the ice crystals, consequently improving the solute recovery. Thus, annealing can be used to increase the solute recovery during block freeze-concentration.
dc.description.abstract
Postprint (published version)
dc.format
application/pdf
dc.relation
http://www.sciencedirect.com/science/article/pii/S0260877416301923
dc.rights
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Begudes
dc.subject
Ice morphology
dc.subject
Cafè -- Indústria i comerç
dc.title
Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts
