Freeze concentration is a technique for solutions dewatering by cooling and freezing until the formation and separation of ice crystal of high purity. This technique avoid quality loss by thermal degradation of concentrated ...

Freezing is an important operation in food preservation, for it involves millions of tons of food per year (Pierce 2002). During freezing, ice formation begins at a temperature Tif, characteristic to each type of foodstuff, ...

The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. The influence of this type of freezing ...

The freezing point is one of the most critical properties required to complete the mathematical formulation related to the transport phenomena involved in the immersion chilling and freezing (ICF) of foods. Unfortunately, ...

The selection of freezing conditions is very important in order to optimize the efficiency of the freezing process and simultaneously retain the biological microstructure. Fresh strawberry and osmotically dehydrated ...

Studies involving different methods and techniques of cryopreservation and its interactions with the conception rates in artificial insemination (AI) programs are reported in the literature. This study evaluated the sperm ...

A process to concentrate aqueous coffee extract by freeze concentration is proposed to achieve an industrially viable system. The techniques of falling film freeze concentration, fractionated thawing and block freeze ...

The aim of this work was to assess the role of mono- and oligosaccharides present in fructo-oligosaccharides (FOS) mixtures as protective agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus ...

The objective of this work was to study the effect of the freezing process on physical properties of whey protein emulsion films with different beeswax content dried at 5 ºC. Thickness, microstructure, water vapour ...