TY  - JOUR
AV  - none
TI  - Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery
ID  - scholars18847
IS  - 4
N2  - Block freeze concentration (BFC) is considered an emerging technology which allows the acquiring of high quality organoleptic products, due to the low temperatures employed. In this study we have outlined how the vacuum-assisted BFC of whey was investigated. The effects of vacuum time, vacuum pressure, and the initial solids concentration in whey were studied. The results obtained show that the three variables significantly affect each of the following parameters analysed: solute yield (Y) and concentration index (CI). The best Y results were obtained at a pressure of 10 kPa, 7.5 °Bx, and 60 min. For CI parameter, the highest values were given at 10 kPa, 7.5 °Bx, and 20 min, respectively. In a second phase, by applying the conditions that provide higher solute yield to three different types of dairy whey, Y values of 70 or higher are reached in a single step, while that the CI of lactose are higher than those of soluble solids. Therefore, it is possible to recover, in a single step, at least 70 of the lactose contained in the initial whey samples. This suggests that vacuum-assisted BFC technology may be an interesting alternative for the recovery of lactose contained in whey. © 2023 by the authors.
N1  - cited By 1
Y1  - 2023///
VL  - 12
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85148895703&doi=10.3390%2ffoods12040836&partnerID=40&md5=6f64b195e7c1cf08fa7bf419328a5be4
A1  - Gil, N.
A1  - Quinteros, G.
A1  - Blanco, M.
A1  - Samsuri, S.
A1  - Amran, N.A.
A1  - Orellana-Palma, P.
A1  - Schwinden, E.
A1  - Hernández, E.
JF  - Foods
ER  -