Freeze concentration of coffee extract: study of block and falling-film techniques

203 páginas

Autores:

Tipo de recurso:

Fecha de publicación:: 2015

Institución:: Universidad de la Sabana

Repositorio:: Repositorio Universidad de la Sabana

Idioma:: eng

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spelling	Freeze concentration of coffee extract: study of block and falling-film techniquesCafé -- ComercioProcesos de manufactura -- Café --- Investigaciones -- ColombiaTecnología agrícola -- Café203 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.Universidad de La SabanaRaventós Santamaría, MercéRuiz Pardo, Ruth YolandaMoreno Moreno, Fabián Leonardo12/11/2015 10:5012/11/2015 10:502015-12-11Tesis/Trabajo de grado – DoctoradoTesis/Trabajo de grado – Doctoradoinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_db06info:eu-repo/semantics/doctoralThesisapplication/pdfapplication/pdfhttps://hdl.handle.net/10818/20898260030TE07003Universidad de La SabanaIntellectum Repositorio Universidad de La SabanaengAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/http://purl.org/coar/access_right/c_abf2oai:intellectum.unisabana.edu.co:10818/208982025-10-15T22:15:07Z
dc.title.none.fl_str_mv	Freeze concentration of coffee extract: study of block and falling-film techniques
title	Freeze concentration of coffee extract: study of block and falling-film techniques
spellingShingle	Freeze concentration of coffee extract: study of block and falling-film techniques Café -- Comercio Procesos de manufactura -- Café --- Investigaciones -- Colombia Tecnología agrícola -- Café
title_short	Freeze concentration of coffee extract: study of block and falling-film techniques
title_full	Freeze concentration of coffee extract: study of block and falling-film techniques
title_fullStr	Freeze concentration of coffee extract: study of block and falling-film techniques
title_full_unstemmed	Freeze concentration of coffee extract: study of block and falling-film techniques
title_sort	Freeze concentration of coffee extract: study of block and falling-film techniques
dc.contributor.none.fl_str_mv	Raventós Santamaría, Mercé Ruiz Pardo, Ruth Yolanda
dc.subject.none.fl_str_mv	Café -- Comercio Procesos de manufactura -- Café --- Investigaciones -- Colombia Tecnología agrícola -- Café
topic	Café -- Comercio Procesos de manufactura -- Café --- Investigaciones -- Colombia Tecnología agrícola -- Café
description	203 páginas
publishDate	2015
dc.date.none.fl_str_mv	12/11/2015 10:50 12/11/2015 10:50 2015-12-11
dc.type.none.fl_str_mv	Tesis/Trabajo de grado – Doctorado Tesis/Trabajo de grado – Doctorado info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_db06 info:eu-repo/semantics/doctoralThesis
status_str	acceptedVersion
dc.identifier.none.fl_str_mv	https://hdl.handle.net/10818/20898 260030 TE07003
url	https://hdl.handle.net/10818/20898
identifier_str_mv	260030 TE07003
dc.language.none.fl_str_mv	eng
language	eng
dc.rights.none.fl_str_mv	Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.coar.fl_str_mv	http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv	Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ http://purl.org/coar/access_right/c_abf2
dc.format.none.fl_str_mv	application/pdf application/pdf
dc.publisher.none.fl_str_mv	Universidad de La Sabana
publisher.none.fl_str_mv	Universidad de La Sabana
dc.source.none.fl_str_mv	Universidad de La Sabana Intellectum Repositorio Universidad de La Sabana
institution	Universidad de la Sabana
repository.name.fl_str_mv
repository.mail.fl_str_mv
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Freeze concentration of coffee extract: study of block and falling-film techniques

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