Progressive freeze concentration of whey protein–sucrose–salt mixtures. (December 2021)

• Record Type: Journal Article
• Authors: Vuist, Jan Eise; Boom, Remko M.; Schutyser, Maarten A.I.
• Is Part Of: Innovative food science & emerging technologies. Volume 74(2021)
• Publication Date: 2021-12
• Subjects: Progressive freeze concentration -- Solute inclusion -- Whey protein -- Dewatering; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2021.102829
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract : Highlights: Freeze concentration of pure whey protein showed no solute loss at low concentrations. Solute inclusion of small molecules is caused by freezing point depression and the occurrence of a freezing zone. Sucrose causes inclusions due to increased viscosity in the boundary layer. Abstract: Progressive freeze concentration of whey protein solutions is evaluated. Since solutions in industry are more complex, the effect of the addition of sodium chloride and sucrose on the inclusion behaviour is studied as well. Using a progressive freeze concentrator solutions of whey protein and mixtures of whey protein and/or sucrose and/or sodium chloride were freeze concentrated. At an initial concentration of 4%(w/w), whey proteins were not included in the ice fraction. At higher concentrations the inclusions are caused by the increase in viscosity in the boundary layer, impeding mass transfer. The addition of sucrose caused a similar effect. Presence of sodium chloride causes inclusions through the occurrence of a zone where the solution is locally super-cooled and leads to the formation of dendritic ice which encapsulates pockets of solution in the ice layer. Mixtures of both sucrose and sodium chloride gave no additive effect on solute inclusion but just a concurrent effect.