Effect of sodium chloride on freeze concentration of food components by freezing and thawing technique
2004
Yee, P.L. (Kyushu Inst. of Technology, Kitakyushu, Fukuoka (Japan)) | Wakisaka, M. | Shirai, Y. | Hassan, M.A.
This paper reports the effect of sodium chloride on freeze concentration of food components. Freezing and thawing was conducted on various combinations of food component, i.e. glucose - sodium chloride, dextrin-sodium chloride, egg albumin-sodium chloride and milk protein-sodium chloride. Sodium chloride and glucose had greater freezing point depression than dextrin and protein. The freeze concentration effect in glucose solution dropped as the sodium chloride concentration in the aqueous solution increased. Freezing and thawing could concentrate both dextrin and protein solutions in their first fractions with addition of sodium chloride. The presence of sodium chloride caused freezing point depression in both dextrin and protein solutions and affected the freeze concentration of the food components by freezing and thawing.
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