Vacuum-assisted block freeze concentration applied to wine

Innovative Food Science and Emerging Technologies

Volumn 36, Issue , 2016, Pages 330-335

  Petzold, Guillermo ^a   Orellana, Patricio ^a   Moreno, Jorge ^a   Cerda, Elisabeth ^a   Parra, Paula ^a  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Block freeze concentration; Solutes; Vacuum; Wine

Indexed keywords

EFFICIENCY; VACUUM; WINE;

COLOR EVALUATION; FREEZE CONCENTRATION; HIGH SOLID CONTENT; HIGHER ALCOHOLS; POLYPHENOL CONTENT; SOLIDS CONTENT; SOLUTES; WINE SAMPLE;

CONCENTRATION (PROCESS);

EID: 84979043552     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.07.019     Document Type: Article

References (47)

1. Aider, M., de Halleux, D., Passive and microwave-assisted thawing in maple sap cryoconcentration technology. Journal of Food Engineering 85 (2008), 65–72.
2. Aider, M., de Halleux, D., Production of concentrated cherry and apricot juices by cryoconcentration technology. LWT - Food Science and Technology 41 (2008), 1768–1775.
3. Aider, M., de Halleux, D., Cryoconcentration technology in the bio-food industry: Principles and applications. LWT - Food Science and Technology 42 (2009), 679–685.
4. Boaventura, B.C.B., da Silva, E.L., Liu, R.H., et al. Effect of yerba mate (Ilex paraguariensis A. St. Hil.) infusion obtained by freeze concentration technology on antioxidant status of healthy individuals. LWT - Food Science and Technology 62 (2015), 948–954.
5. Boaventura, B.C.B., Murakami, A.N.N., Prudêncio, E.S., et al. Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology. Food Research International 53 (2013), 686–692.
6. Bonilla-Zavaleta, E., Vernon-Carter, E.J., Beristain, C.I., Thermophysical properties of freeze-concentrated pineapple juice. Italian Journal of Food Science 18 (2006), 367–376.
7. Boulton, R.B., The relationships between total acidity, titratable acidity and pH in wines. American Journal of Enology and Viticulture 31 (1980), 76–80.
8. Boulton, R.B., The relationships between total acidity, titratable acidity and pH in grape tissue. Vitis 19 (1980), 113–120.
9. Gulfo, R., Auleda, J.M., Moreno, F.L., Ruiz, Y., Hernández, E., Raventós, M., Multi-plate freeze concentration: Recovery of solutes occluded in the ice and determination of thawing time. Food Science and Technology International 20 (2013), 405–419.
10. Hernández, E., Raventós, M., Auleda, J.M., Ibarz, A., Freeze concentration of must in a pilot plant falling film cryoconcentrator. Innovative Food Science & Emerging Technologies 11 (2010), 130–136.
11. Hsieh, H.-C., Desalinating process. US Patent, 7, 2008, 467,526.
12. Khajehei, F., Niakousari, M., Eskandari, M.H., Sarshar, M., Production of pomegranate juice concentrate by complete block cryoconcentration process. Journal of Food Process Engineering 38 (2015), 488–498.
13. Kowalczewski, P., Celka, K., Bialas, W., Lewandowicz, G., Antioxidant activity of potato juice. Acta Scientiarum Polonorum. Technologia Alimentaria 11 (2012), 175–181.
14. Lewicki, P.P., Raoult's law based food water sorption isotherm. Journal of Food Engineering 43 (2000), 31–40.
15. Luo, C., Chen, W., Han, W., Experimental study on factors affecting the quality of ice crystal during the freezing concentration for the brackish water. Desalination 260 (2010), 231–238.
16. Martel, C.J., Influence of dissolved solids on the mechanism of freeze–thaw conditioning. Water Research 34 (2000), 657–662.
17. Martínez, J.A., Melgosa, M., Pérez, M.M., Hita, E., Negueruela, A.I., Visual and instrumental color evaluation in red wines. Food Science and Technology International 7 (2001), 439–444.
18. Miyawaki, O., Kato, S., Watabe, K., Yield improvement in progressive freeze-concentration by partial melting of ice. Journal of Food Engineering 108 (2012), 377–382.
19. Moreno, F.L., Robles, C.M., Sarmiento, Z., Ruiz, Y., Pardo, J.M., Effect of separation and thawing mode on block freeze-concentration of coffee brews. Food and Bioproducts Processing 91 (2013), 396–402.
20. Moreno, F.L., Raventós, M., Hernández, E., Ruiz, Y., Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds. Journal of Food Engineering 120 (2014), 158–166.
21. Moreno, F.L., Hernández, E., Raventós, M., Robles, C., Ruiz, Y., A process to concentrate coffee extract by the integration of falling film and block freeze-concentration. Journal of Food Engineering 128 (2014), 88–95.
22. Morison, K.R., Hartel, R.W., Evaporation and freeze concentration. Heldman, D.R., Lund, D.B., (eds.) Handbook of food engineering, 2007, CRC Press, New York, 495–552.
23. Nakagawa, K., Maebashi, S., Maeda, K., Concentration of aqueous dye solution by freezing and thawing. The Canadian Journal of Chemical Engineering 87 (2009), 779–787.
24. Nakagawa, K., Maebashi, S., Maeda, K., Freezing and thawing as a path to concentrate aqueous solution. Separation and Purification Technology 73 (2010), 403–408.
25. Nakagawa, K., Nagahama, H., Maebashi, S., Maeda, K., Usefulness of solute elution from frozen matrix for freeze-concentration technique. Chemical Engineering Research and Design 88 (2010), 718–724.
26. Nunes, G.L., Boaventura, B.C.B., Pinto, S.S., Verruck, S., Murakami, F.S., Prudêncio, E.S., Amboni, R.D.D.M.C., Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying. Journal of Food Engineering 151 (2015), 60–68.
27. OIV, Alcoholic strength by volume, method OIV-MA-AS312-01B. Compendium of international methods of analysis of wine and musts: Vol.1, 2015, 253–255.
28. OIV, Total acidity, method OIV-MA-AS313-01. Compendium of international methods of analysis of wine and musts: Vol.1, 2015, 320–322.
29. OIV, Folin-Ciocalteu Index, method OIV-MA-AS2-10. Compendium of international methods of analysis of wine and musts: Vol.1, 2015, 110–111.
30. Pardo, M., Sánchez, R., Block freeze concentration intensification by means of vacuum and microwave pulses. Ingenieria y Competitividad 17 (2015), 143–151.
31. Pershina, E.D., Burda, V.E., Kazdobin, K.A., Kokhanenko, V.V., Identification of the sugars content in the production of champagne by the electrochemical impedance spectroscopy method. Surface Engineering and Applied Electrochemistry 49 (2013), 348–354.
32. Petzold, G., Orellana, P., Moreno, J., Junod, J., Bugueño, G., Freeze concentration as a technique to protect valuable heat-labile components of foods. Moreno, J.J., (eds.) Innovative processing technologies for foods with bioactive compounds, 2016, CRC Press (In press).
33. Petzold, G., Considerations of ice morphology and driving forces in freeze concentration. Thesis doctor in engineering sciences. 2013, Pontificia Universidad Católica de Chile, Santiago, Chile https://repositorio.uc.cl/handle/11534/4962.
34. Petzold, G., Aguilera, J.M., Ice morphology: Fundamentals and technological applications in foods. Food Biophysics 4 (2009), 378–396.
35. Petzold, G., Aguilera, J.M., Centrifugal freeze concentration. Innovative Food Science & Emerging Technologies 20 (2013), 253–258.
36. Petzold, G., Moreno, J., Lastra, P., Rojas, K., Orellana, P., Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices. Innovative Food Science & Emerging Technologies 30 (2015), 192–197.
37. Petzold, G., Niranjan, K., Aguilera, J.M., Vacuum-assisted freeze concentration of sucrose solutions. Journal of Food Engineering 115 (2013), 357–361.
38. Ramaswamy, H., Marcotte, M., Food processing. Principles and applications. 2006, Taylor & Francis, Boca Raton.
39. Rempel, A.W., Waddington, E.D., Wettaufer, J.S., Worster, M.G., Possible displacement of the climate signal in ancient ice by premelting and anomalous diffusion. Nature 411 (2001), 568–571.
40. Sánchez, J., Ruiz, Y., Auleda, J.M., Hernández, E., Raventós, M., Review. Freeze concentration in the fruit juices industry. Food Science and Technology International 15 (2009), 303–315.
41. Sánchez, J., Ruiz, Y., Raventós, M., Auleda, J.M., Hernández, E., Progressive freeze concentration of orange juice in a pilot plant falling film. Innovative Food Science & Emerging Technologies 11 (2010), 644–651.
42. Statgraphics, Statgraphics centurion XVI. 2009, StatPoint Technologies, Inc., Warrenton, Virgina, USA.
43. This, H., Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend. Flavor, 2, 2013, 1.
44. Virgen-Ortíz, J.J., Ibarra-Junquera, V., Osuna-Castro, J.A., Escalante-Minakata, P., Mancilla-Margalli, N.A., Ornelas-Paz, J.D.J., Method to concentrate protein solutions based on dialysis–freezing–centrifugation: Enzyme applications. Analytical Biochemistry 426 (2012), 4–12.
45. Virgen-Ortíz, J.J., Ibarra-Junquera, V., Escalante-Minakata, P., Osuna-Castro, J.A., Ornelas-Paz, J.D.J., Mancilla-Margalli, N.A., Castañeda-Aguilar, R.L., Improving sodium dodecyl sulfate polyacrylamide gel electrophoresis detection of low-abundance protein samples by rapid freeze centrifugation. Analytical Biochemistry 443 (2013), 249–251.
46. Wiecheteck, F.V.B., Nogueira, A., Drilleau, J.F., Wosiacki, G., Effect of cryoconcentration in total phenolic compounds of industrial apple must. Publ. UEPG Exact Soil Sci., Agr. Sci. Eng. Ponta Grossa 11 (2005), 27–34.
47. Yee, P.L., Wakisaka, M., Shirai, Y., Hassan, M.A., Effects of single food components on freeze concentration by freezing and thawing technique. Japan Journal of Food Engineering 4 (2003), 77–82.