Flavor retention in progressive freeze-concentration of coffee extract and pear (La France) juice flavor condensate

Food Science and Technology Research

Volumn 20, Issue 3, 2014, Pages 547-554

  Gunathilake, Mihiri ^a   Shimmura, Kiyomi ^a   Dozen, Michiko ^a   Miyawaki, Osato ^a  

^a ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Coffee flavor; Flavor retention; Pear juice flavor; Progressive freeze concentration; Reverse osmosis; Vacuum evaporation

Indexed keywords

ESTERIFICATION; ESTERS; FRUIT JUICES; FRUITS; REVERSE OSMOSIS; VACUUM EVAPORATION;

DISTRIBUTION BALANCES; FLAVOR PROFILES; FLAVOR RETENTION; ICE PHASE; LA FRANCE; LIQUID PHASE; PROGRESSIVE FREEZE-CONCENTRATION; SEPARATION MECHANISM;

ICE;

EID: 84904631558     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.547     Document Type: Article

References (25)

1. Aguiar, I.B., Miranda, N.G.M., Gomes, F.S., Santos, M.C.S., Freitas, D. de G.C., Tonon, R.V., and Cabral, L.M.C. (2012). Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation. Innov. Food Sci. Emerg. Technol., 16, 137-142.
2. Alvarez, S., Riera, F.A., Alvarez, R., and Coca, J. (1998). Permeation of apple aroma compounds in reverse osmosis. Separat. Purif. Technol., 14, 209-220.
3. Barbe, A.M., Bartley, J.P., Jacobs, A.L., and Johnson, R.A. (1998). Retention of volatile organic flavor/fragrance components in the concentration of liquid foods by osmotic distillation. J. Membrane Sci., 145, 67-75.
4. Cassano, A., Drioli, E., Galaverna, G., Marchelli, R., Silvestro, G., and Cagnasso, P. (2003). Clarification and concentration of citrus and carrot juices by integrated membrane processes. J. Food Eng., 57, 153-163.
5. Cisse, M., Vaillant, F., Bouquet, S., Pallet, D., Lutin, F., Reynes, M., and Dornier, M. (2011). Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality. Innov. Food Sci. Emerg. Technol., 12, 352-360.
6. Deshpande, S.S., Bolin, H.R., and Salunkhe, D.K. (1982). Freeze concentration of fruit juices. Food Technol., 36, 68-82.
7. Flesland, O. (1995). Freeze concentration by layer crystallization. Drying Technol., 13, 1713-1739.
8. Gu, X., Suzuki, T., and Miyawaki, O. (2005). Limiting partition coefficient in progressive freeze-concentration. J. Food Sci., 70, E546-551.
9. Gunathilake, M., Shimmura, K., and Miyawaki, O. (2013). Analysis of solute distribution in ice formed in progressive freeze-concentration. Food Sci. Technol. Res., 19, 369-374.
10. Hernandez, E., Raventos, M., Auleda, J.M., and Ibarz A. (2009). Concentration of apple and pear juices in a multi-plate freeze concentrator. Innov. Food Sci. Emerg. Technol., 10, 348-355.
11. Huige, N.J.J. and Thijssen, H.A.C. (1972). Production of large crystals by continuous ripening in a stirrer tank. J. Cryst. Growth, 13/14, 483-487.
12. Jiao, B., Cassano, A., and Drioli, E. (2004). Recent advances on membrane processes for the concentration of fruit juices: a review. J. Food Eng., 63, 303-324.
13. Liu, L., Miyawaki, O., and Nakamura, K. (1997). Progressive freeze-concentration of model liquid food. Food Sci. Technol. Int. Tokyo, 3, 348-352.
14. Miyawaki, O., Kato, S., and Watabe, K. (2012). Yield improvement in progressive freeze-concentration by partial melting of ice. J. Food Eng., 108, 377-382.
15. Miyawaki, O., Liu, L., and Nakamura, K. (1998). Effective partition constant of solute between ice and liquid phases in progressive freeze-concentration. J. Food Sci., 63, 756-758.
16. Miyawaki, O., Liu, L., Shirai, Y., Sakashita, S., and Kagitani, K. (2005).Tubular ice system for scale-up of progressive freeze-concentration. J. Food Eng., 69, 107-113.
17. Pozderovic, A., Moslavac, T., and Pichler, A. (2006a). Concentration of aqua solutions of organic components by reverse osmosis I: Influence of trans-membrane pressure and membrane type on concentration of different ester and aldehydes solutions by reverse osmosis. J.Food Eng., 76, 387-395.
18. Pozderovic, A., Moslavac, T., and Pichler, A. (2006b). Concentration of aqua solutions of organic components by reverse osmosis I: Influence of trans-membrane pressure and membrane type on concentration of different alcohol solutions by reverse osmosis. J. Food Eng., 77, 810-817.
19. Pozderovic, A., Moslavac, T., and Pichler, A. (2007). Influence of processing parameters and membrane type on permeate flux during solution concentration of different alcohols, esters, and aldehydes by reverse osmosis. J .Food Eng., 78, 1092-1102.
20. Ramteke, R.S., Singh, N.I., Rekha, M.N., and Eipeson W.E. (1993). Methods for concentration of fruit juices: A critical evaluation. J. Food Sci. Technol., 30, 391-402.
21. Ramos, F.A., Delgado, J.L., Bautista, E., Morales, A.L., and Duque, C. (2005). Changes in volatiles with the application of progressive freeze concentration to Andes berry (Rubus glaucus Benth). J. Food Eng., 69, 291-297.
22. Sanchez, J., Hernandez, E., Auleda, J.M., and Raventos, M. (2011). Freeze concentration of whey in a falling-film based pilot plant: Process and characterization. J. Food Eng., 103, 147-155.
23. Sanchez, J., Ruiz, Y., Raventos, M., Auleda, J.M., and Hernandez, E. (2010). Progressive freeze concentration of orange juice in a pilot plant falling film. Innov. Food Sci. Emerg. Technol., 11, 644-651.
24. Vaillant, F., Cisse, M., Chaverri, M., Perez, A., Dornier, M., Viquez, F., and Dhuique-Mayer, C. (2005). Clarification and concentration of melon juice using membrane processes. Innov. Food Sci. Emerg. Technol., 6, 213-220.
25. Watanabe, A., Miyawaki, O., Watanabe, M., and Suzuki, T. (2013). Mechanism of solute incorporation into ice phase in progressive freeze-concentration. Japan J. Food Eng., 14, 163-168. (in Japanese).