Effect of container shape on freeze concentration of apple juice.
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 cha...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2021-01-01
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| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0245606 |
| _version_ | 1819012466758123520 |
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| author | Tsuyoshi Yoda Hiroshi Miyaki Tomoaki Saito |
| author_facet | Tsuyoshi Yoda Hiroshi Miyaki Tomoaki Saito |
| author_sort | Tsuyoshi Yoda |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-21T01:44:30Z |
| format | Article |
| id | doaj.art-96bccd0d7e8e484eacaafeb53d982e57 |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-12-21T01:44:30Z |
| publishDate | 2021-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-96bccd0d7e8e484eacaafeb53d982e572022-12-21T19:20:03ZengPublic Library of Science (PLoS)PLoS ONE1932-62032021-01-01161e024560610.1371/journal.pone.0245606Effect of container shape on freeze concentration of apple juice.Tsuyoshi YodaHiroshi MiyakiTomoaki SaitoConcentrating 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.https://doi.org/10.1371/journal.pone.0245606 |
| spellingShingle | Tsuyoshi Yoda Hiroshi Miyaki Tomoaki Saito Effect of container shape on freeze concentration of apple juice. PLoS ONE |
| title | Effect of container shape on freeze concentration of apple juice. |
| title_full | Effect of container shape on freeze concentration of apple juice. |
| title_fullStr | Effect of container shape on freeze concentration of apple juice. |
| title_full_unstemmed | Effect of container shape on freeze concentration of apple juice. |
| title_short | Effect of container shape on freeze concentration of apple juice. |
| title_sort | effect of container shape on freeze concentration of apple juice |
| url | https://doi.org/10.1371/journal.pone.0245606 |
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