The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins. (14th September 2021)

• Record Type: Journal Article
• Authors: Dantas, Adriana; Quinteros, Gisela J.; Darvishvand, Shadi Yaribeigi; Blanco, Mónica; Hernandez, Eduard; Prudencio, Elane Schwinden; Samsuri, Shafirah
• Is Part Of: Journal of food process engineering. Volume 44:Number 11(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-09-14
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.13867
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: This work focuses on the study of the concentration of lactose‐free milk using a combination of progressive freezing concentration (PFC) with block freezing concentration (BFC). First, we investigated the PFC of skim lactose‐free milk applying response surface methodology. To analyze the influence of three factors (stirring rate, coolant temperature, and assay time) on the response variables (concentrate yield, efficiency of the process, concentration index, and average ice growth rate), a central composite design was used previously. It was found that all factors had a significate influence on the responses. Then, once the optimized condition for this step was chosen (time of 58 min, coolant temperature of −5°C, and mechanical stirring of 1, 035 rpm), the ice obtained from it was subjected to a new freeze concentration cycle using the BFC assisted by vacuum. In the concentrated fraction of this cycle, protein and carbohydrate contents were equals to 6.7 g 100 g −1 and 10.24 g 100 g −1, respectively. The results suggest that in PFC carbohydrates accumulate more in the concentrated phase, while in BFC it is the protein that has the greatest tendency to pass into the concentrated liquid. In this approach, we believe that it is possible to combine the two techniques (PFC + vacuum‐assisted BFC) to obtain concentrates, and that they can be used for the development of innovative lactose‐free dairy products. Practical Applications: The use of concentration processes can facilitate the customization of milk products rich in proteins to meet specific requirements on nutritional and functional properties, for instance in bakery products, formulated food, ice‐cream, beverages, energy drinks, and others. Moreover, since most changes occur in an aqueous environment, the removal of some part of milk water results in its preservation. Within the concentration processes, the freeze concentration emerges swiftly thanks to its inherent features, involving low‐temperature processing and selective nature of the water removal step. Because of the low temperatures used in freeze concentration, this technology is gaining in popularity as an alternative technique to the standard concentration techniques currently used in dairy processing. It offers the most enhanced functional and sensorial qualities of concentrated milk because it decreases the quality deviation by minimizing the heat abuse on sensitive milk components, such as proteins, water‐soluble vitamins, and aromatics. Abstract :