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Effect of container shape on freeze concentration of apple juice
- Source :
- PLoS ONE, Vol 16, Iss 1, p e0245606 (2021), PLoS ONE
- Publication Year :
- 2021
- Publisher :
- Public Library of Science (PLoS), 2021.
-
Abstract
- Concentrating fruit juices by freezing supports the maintenance of both nutrients and flavors. Development of the freezing concentration process has introduced equipment such as centrifuge or block freezing systems, which are suitable for large-scale commercial processing. However, the necessary characteristics of freeze concentration methods for juices include simplicity and low cost. This study examined the effects of different container shapes on the processes of freezing and melting. The shape of the container was found to be more important than the melting temperature, across a relatively large scale. Furthermore, the nutrient procyanidin B2 and saccharides were concentrated. The methods concentrated juice components under low cost conditions without complex equipment. This research thus not only offers benefits for commercial juice preparation but also provides new insight into effects of shape differences in concentration technologies.
- Subjects :
- Materials science
Grapes
Melting temperature
Science
Equipment
Thawing
Container (type theory)
Fruits
Beverages
Food Preservation
Freezing
Medicine and Health Sciences
Nutrition
Acetic Acid
Centrifuge
Multidisciplinary
Apples
Physics
Food Packaging
Organisms
Chemical Compounds
Biology and Life Sciences
Eukaryota
Melting
Plants
Pulp and paper industry
Condensed Matter Physics
Diet
Fruit and Vegetable Juices
Chemistry
Malus
Physical Sciences
Engineering and Technology
Medicine
Phase Transitions
Acids
Research Article
Subjects
Details
- Language :
- English
- ISSN :
- 19326203
- Volume :
- 16
- Issue :
- 1
- Database :
- OpenAIRE
- Journal :
- PLoS ONE
- Accession number :
- edsair.doi.dedup.....ed0c94974ac84d6b805e33642ec01c86