An opportunity for acerola pulp (Malpighia emarginata DC) valorization evaluating its performance during the block cryoconcentration by physicochemical, bioactive compounds, HPLC-ESI-MS/MS, and multi-elemental profile analysis.

The present study evaluated the effect of cryoconcentration of pulp blocks of acerola (Malpighia emarginata DC). The study evaluated cryoconcentration in three stages. The cryoconcentrated samples, the ice fractions, and the initial pulp were evaluated for physicochemical composition, bioactive composition, and multielement profile.

Block freeze concentration by centrifugation and vacuum increases the content of lactose-free milk macronutrients.

Lactose-free milk is rising in popularity among consumers due to its claim to be a better digestible product compared to regular fluid milk. For that reason, concentrating on this food is a good alternative for increasing its versatility and usability in different dairy industry segments. Block freeze concentration (BFC) is a simple technology used to concentrate liquid foods through ice crystal formation and subsequent removal of water.

Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties.

This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose.

Progressive freeze concentration of skimmed milk in an agitated vessel: Effect of the coolant temperature and stirring rate on process performance.

The aim of this study was to investigate the freeze-concentration of skimmed milk by a progressive freeze concentration process. The progressive freeze concentration procedure was performed at three different temperatures (-5, -10, and -15 ℃) and stirring rates (0, 500, and 1000 r/min). The solids concentration was determined and used for calculations of the efficiency of the process, concentrated yield, and experimental results validation.

Multi-plate freeze concentration: Recovery of solutes occluded in the ice and determination of thawing time.

The retention of solutes in the ice formed in a falling-film freeze concentrator (multi-plate freeze-concentrator) was analysed. Solutions of fructose, glucose and sucrose and a simulated juice with initial concentrations of 5, 10, 15 and 20 °Brix were freeze concentrated. The ice produced in the four steps of the process retains solutes at levels of 1.