Freeze concentration of coffee extract: study of block and falling-film techniques
203 páginas
- Autores:
-
Moreno Moreno, Fabian Leonardo
- Tipo de recurso:
- Fecha de publicación:
- 2015
- Institución:
- Universidad de la Sabana
- Repositorio:
- Repositorio Universidad de la Sabana
- Idioma:
- eng
- OAI Identifier:
- oai:intellectum.unisabana.edu.co:10818/20898
- Acceso en línea:
- http://hdl.handle.net/10818/20898
- Palabra clave:
- Café -- Comercio
Procesos de manufactura -- Café --- Investigaciones -- Colombia
Tecnología agrícola -- Café
- Rights
- License
- Attribution-NonCommercial-NoDerivatives 4.0 International
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Freeze concentration of coffee extract: study of block and falling-film techniques |
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Freeze concentration of coffee extract: study of block and falling-film techniques |
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Freeze concentration of coffee extract: study of block and falling-film techniques Café -- Comercio Procesos de manufactura -- Café --- Investigaciones -- Colombia Tecnología agrícola -- Café |
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Freeze concentration of coffee extract: study of block and falling-film techniques |
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Freeze concentration of coffee extract: study of block and falling-film techniques |
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Freeze concentration of coffee extract: study of block and falling-film techniques |
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Freeze concentration of coffee extract: study of block and falling-film techniques |
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Freeze concentration of coffee extract: study of block and falling-film techniques |
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Moreno Moreno, Fabian Leonardo |
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Raventós Santamaría, Mercé Ruiz Pardo, Ruth Yolanda |
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Moreno Moreno, Fabian Leonardo |
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Café -- Comercio Procesos de manufactura -- Café --- Investigaciones -- Colombia Tecnología agrícola -- Café |
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Café -- Comercio Procesos de manufactura -- Café --- Investigaciones -- Colombia Tecnología agrícola -- Café |
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203 páginas |
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2015 |
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Raventós Santamaría, MercéRuiz Pardo, Ruth YolandaMoreno Moreno, Fabian Leonardo12/11/2015 10:5012/11/2015 10:502015-12-11http://hdl.handle.net/10818/20898260030TE07003203 páginasCoffee is the most traded food in the world. The sensory and functional properties of the product are highly important for the consumers, and therefore, technologies that promote quality preservation are highly valued in coffee processing. In the production of freeze-dried coffee, freeze concentration is used to remove water from the extract. Water removal in freeze concentration is achieved by cooling the solution until ice crystals form and separate. Freeze concentration is a technology known for its ability to preserve the quality of the product thanks to low processing temperatures. Three techniques are used according to ice crystal growth: suspension, film (progressive or falling-film) and block (total or partial). Suspension freeze concentration is the most implemented technique at the industrial level, however, it requires complex systems for ice separation and many moving parts, which increases the initial and operating costs. For this reason, other techniques such as falling-film freeze concentration, and block freeze concentration are being developed seeking to reduce operational costs. In the present work, block and falling-film freeze concentration techniques used to concentrate aqueous coffee extract were studied. Equipment to study those techniques was designed and implemented. The effect of the operational variables of block and falling-film freeze concentration on separation efficiency was established. Preservation of bioactive compounds, volatile compounds, antioxidant activity, and sensory quality of the coffee extract when using freeze concentration was demonstrated. Finally, an operational strategy was proposed to integrate the studied techniques. Separation efficiency obtained with this process was comparable to industrial standards.application/pdfengUniversidad de La SabanaAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/http://purl.org/coar/access_right/c_abf2instname:Universidad de La Sabanareponame:Intellectum Repositorio Universidad de La SabanaCafé -- ComercioProcesos de manufactura -- Café --- Investigaciones -- ColombiaTecnología agrícola -- CaféFreeze concentration of coffee extract: study of block and falling-film techniquesdoctoralThesisTesis de doctoradopublishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_db06Cheong, M.W.; Tong, K.H.; Ong, J.J.M.; Liu, S.Q.; Curran, P. and Yu, B. Volatile composition and antioxidant capacity of Arabica coffee. Food Research International 2013, 51, 388–396.Esquivel, P.; Jiménez, V.M. Functional properties of coffee and coffee by-products. 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International Journal of Food Properties 2011, 14 (5), 1018–1036.Facultad de IngenieríaUniversidad de La SabanaDoctorado en BiocienciasDoctor en BiocienciasTEXTFabian Leonardo Moreno Moreno (tesis),....pdf.txtFabian Leonardo Moreno Moreno (tesis),....pdf.txtExtracted Texttext/plain554860https://intellectum.unisabana.edu.co/bitstream/10818/20898/4/Fabian%20Leonardo%20Moreno%20Moreno%20%28tesis%29%2c....pdf.txt60be873497d4a7c8985bea508f451e7dMD54ORIGINALFabian Leonardo Moreno Moreno (tesis),....pdfFabian Leonardo Moreno Moreno (tesis),....pdfVer documento en PDFapplication/pdf6580447https://intellectum.unisabana.edu.co/bitstream/10818/20898/1/Fabian%20Leonardo%20Moreno%20Moreno%20%28tesis%29%2c....pdf9e392095d36233c154b04a05c0ccdb93MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81223https://intellectum.unisabana.edu.co/bitstream/10818/20898/2/license_rdf7c9ab7f006165862d8ce9ac5eac01552MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-8498https://intellectum.unisabana.edu.co/bitstream/10818/20898/3/license.txtf52a2cfd4df262e08e9b300d62c85cabMD5310818/20898oai:intellectum.unisabana.edu.co:10818/208982022-02-18 12:08:45.126Intellectum Universidad de la Sabanacontactointellectum@unisabana.edu.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 |