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Survey of freeze concentration methods for the concentration of fish protein hydrolysates.

Number: 1065

Author(s) : KHAN M. U. , TOLSTOREBROV I., EIKEVIK T. M., WATANABE M., GACEUS

Summary

Freeze concentration gently removes water by freezing at low temperatures, separating pure ice crystals from the concentrated solution. It is an alternative to evaporation and reverse osmosis for concentrating solutions with high water content and sensitive compounds. This method is crucial as it prevents the degradation of bioactive compounds vulnerable to heat. It can reduce energy consumption by up to 40% when integrated into the FPH drying process. While mainly used for juices, it achieves concentrations up to 60 Brix and manages viscosities up to 400 mPa.s. This review highlights freeze concentration as a superior method for preserving fish protein hydrolysates, ensuring stability, and retaining their nutritional and bioactive qualities.

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Pages: 12 p.

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Details

  • Original title: Survey of freeze concentration methods for the concentration of fish protein hydrolysates.
  • Record ID : 30032551
  • Languages: English
  • Subject: Technology
  • Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Publication date: 2024/06/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2024.1065

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