Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ic...

Full description

Bibliographic Details
Main Authors:	P. Orellana-Palma, G. Petzold, I. Andana, N. Torres, C. Cuevas
Format:	Article
Language:	English
Published:	Hindawi-Wiley 2017-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2017/5214909

Similar Items

The effect of refrigerator storage upon the palatability and ascorbic acid retention of fresh and frozen orange juice concentrate
by: Morrison, Norma Simons.
Published: (2015)

Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice
by: Nidia CASAS-FORERO, et al.

Evaluation of the Temperature and Time in Centrifugation-Assisted Freeze Concentration
by: Tamara Santana, et al.
Published: (2020-12-01)

Centrifugal Filter-Assisted Block Freeze Crystallization Applied to Blueberry Juice
by: Patricio Orellana-Palma, et al.
Published: (2021-02-01)

Freeze concentration of lime juice
by: Ampawan Tansakul
Published: (2008-11-01)

Process Parameters of Vacuum-assisted Freeze Concentration
by: G. Petzold, et al.
Published: (2017-03-01)

The role of ascorbic acid on discoloration of strawberry juice and concentrate
by: Poei, Metty Soek-Kioen
Published: (2012)

KINETICS OF THE PROCESS OF CONCENTRATION BY FREEZING THE CHERRY JUICE
by: S. T. Antipov, et al.
Published: (2014-10-01)

STUDY OF NONENZYMATIC BROWINING DEVELOPMENT OF LOCAL SOUR ORANGE JUICE BY USING MODEL SYSTEMS 1-EFFECT OF SOLUBLE SOLIDS CONCENTRATION ON ASCORBIC ACID CONTENT AND MELANOIDINS FORMATION IN MODEL SYSTEMS OF LOCAL SOUR ORANGE JUICE DURING STORAGE
by: M. Al-Asuad, et al.
Published: (2009-06-01)

Physicochemical Properties of Cryoconcentrated Orange Juice
by: Guillermo Petzold, et al.
Published: (2019-06-01)

Freeze concentrated apple juice maintains its flavor
by: Tsuyoshi Yoda, et al.
Published: (2021-06-01)

Effect of container shape on freeze concentration of apple juice.
by: Tsuyoshi Yoda, et al.
Published: (2021-01-01)

Visualization data on concentrating apple juice with a trinitarian crystallization suspension freeze concentrator
by: Frank G.F. Qin, et al.
Published: (2019-08-01)

EFFECT OF SULFUR DIOXIDE ON ASCORBIC ACID KINETICDEGRADATION IN DRINKS SIMULATED TO ORANGE JUICE
by: Mazin M.Al-Zubaid y
Published: (2012-08-01)

The breakdown of ascorbic acid at different temperatures and amounts of dissolved oxygen in orange juice
by: Ogsäter, Jens
Published: (2014)

Concentration of Orange Juice Using Forward Osmosis Membrane Process
by: Khalid W. Hameed
Published: (2013-12-01)

Freezing point temperature is in favor of not‐from‐concentrate apple juice storage
by: Xiaoju Gou, et al.
Published: (2019-07-01)

Reduction of oxalic acid content in sour carambola juice by concentration and freezing-thawing operations
by: Wei, Yu Ping, et al.
Published: (1996)

Frozen Concentrated Orange Juice Futures Prices, the Quality Option and Temperature
by: Jiang, Haibo
Published: (2009)

Progressive Freeze Concentration Performance Prediction based on Polynomial Curve Model for Star Fruit Juice Concentration
by: Harun, N.H, et al.
Published: (2022)

Effect of time, temperature and fortification level on the retention of ascorbic acid in fortified tomato juice /
by: Pope, Gerald Gene
Published: (1972)

Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice
by: Pope, Gerald Gene
Published: (1972)

Rheological Behavior of Blood Orange Juice Concentrated by Osmotic Distillation and Thermal Evaporation
by: Rossi Cesare Oliviero, et al.
Published: (2014-12-01)

NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE
by: Thamer A. Khalil Khalil
Published: (2017-06-01)

Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis
by: Poliana Deyse Gurak, et al.
Published: (2013-12-01)

THE EFFECTS OF Na-ASCORBATE ON ASCORBATE CONCENTRATION IN THE PLASMA AND TISSUES
by: Zoran Pavlovic, et al.
Published: (2003-10-01)

Genetic Determinants of Serum Ascorbic Acid Concentrations
by: Cahill, Leah Elizabeth
Published: (2010)

Genetic Determinants of Serum Ascorbic Acid Concentrations
by: Cahill, Leah Elizabeth
Published: (2010)

Optimisation of Concentration of Cucumber Juice Using Progressive Freeze Process as a Non-Thermal Process
by: Nur Nabila Hanani Mohd Rosdi, et al.
Published: (2021-02-01)

Freezing-thawing-Centrifugation extraction enzyme debittering and adsorption deastringency studies of fresh plum juice
by: Liu, Jian-Gong, et al.

Freezing-thawing-Centrifugation extraction enzyme debittering and adsorption deastringency studies of fresh plum juice
by: LIU, JIAN-GONG, et al.
Published: (1986)

Effects of High-Pressure Homogenization on Pectin Structure and Cloud Stability of Not-From-Concentrate Orange Juice
by: Wantong Yu, et al.
Published: (2021-05-01)

HPTLC method for simultaneous determination of ascorbic acid and gallic acid biomarker from freeze dry pomegranate juice and herbal formulation
by: Prawez Alam, et al.
Published: (2019-11-01)

Browning via the interaction between ascorbic acid and tannic compounds in fruit juice
by: Cheng, Yi-Lin, et al.
Published: (1996)

STUDY OF NONENZYMATIC BROWNING DEVELOPMENT OF LOCAL SOUR ORANGE JUICE BY USING MODEL SYSTEMS 2-KINETIC STUDY OF ASCORBIC ACID DEGRADATION IN MODEL SYSTEMS OF LOCAL SOUR ORANGE JUICE DURING STORAGE.
by: Mazin M. Al-Zubaidy
Published: (2009-06-01)

L-ascorbic acid in concentrated sulfuric acid : improved synthesis of L-ascorbic acid 6-sulfate
by: Lillard, Donald W
Published: (2011)

Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (<i>Ugni molinae</i>) and Arrayan (<i>Luma apiculata</i>)
by: María Guerra-Valle, et al.
Published: (2021-02-01)

Analysis of Fruit Juices and Drinks of Ascorbic Acid Content
by: Liu, Anna Man-saw
Published: (1969)

Kinetic of Ascorbic Acid Dissolution in local pomegranate Juices
by: Rajab I.H. Doski
Published: (2019-06-01)

The Effect of Coolant Temperature and Stirrer Speed for Concentration of Sugarcane via Progressive Freeze Concentration Process
by: N. Yahya, et al.
Published: (2017-03-01)

Cannot write session to /tmp/vufind_sessions/sess_qcf11vpnu7ce57pgm38vmbde2v