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dc.contributor.authorPatino, Marcela
dc.date.accessioned2017-07-07T12:48:31Z
dc.date.available2017-07-07T12:48:31Z
dc.date.issued2017-05-30
dc.identifier.otherPatino_cornell_0058O_10085
dc.identifier.otherhttp://dissertations.umi.com/cornell:10085
dc.identifier.otherbibid: 9948796
dc.identifier.urihttps://hdl.handle.net/1813/51573
dc.description.abstractConcentration optimization of cherry juice to 60°Brix was evaluated with forward osmosis (FO) at 26-35°C, and thermal evaporation (TC) under high vacuum at 70°C. Sensory evaluation of juices was conducted by discrimination and descriptive tests. A 10°C increase in temperature in FO concentration increased water flux by 35% and decreased concentration time by 19%. FO yielded higher initial retention of anthocyanins and red color, and similar sensory properties compared to TC. A 12-week shelf life study at room temperature of control, FO and TC samples included analysis of brix, color, phenolics, total anthocyanin, viscosity and major anthocyanins. Stability of anthocyanins and red color in reconstituted (13oBrix) cherry juice samples did not present significant differences due to the concentration process. Anthocyanins and red color losses over time were significantly higher when juices were stored as concentrate. Additional studies on the effect of ascorbic and added flavonoids on anthocyanin stability are recommended.
dc.language.isoen_US
dc.subjectFood science
dc.titleEVALUATION OF FORWARD OSMOSIS AND THERMAL CONCENTRATION FOR QUALITY RETENTION OF CHERRY JUICE AND CONCENTRATE
dc.typedissertation or thesis
thesis.degree.disciplineFood Science and Technology
thesis.degree.grantorCornell University
thesis.degree.levelMaster of Science
thesis.degree.nameM.S., Food Science and Technology
dc.contributor.chairPadilla-Zakour, Olga
dc.contributor.committeeMemberGomez, Miguel
dcterms.licensehttps://hdl.handle.net/1813/59810
dc.identifier.doihttps://doi.org/10.7298/X4NP22K8


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