Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Influence of Ice Recrystallization on Rheological Characteristics of Ice Slurries and Physicochemical Properties of Concentrated Milk

  • Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University) ;
  • Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Published : 2006.10.30
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Abstract

Freeze concentration of milk was carried out through the controlled recrystallization of ice in a multi-stage freeze concentrator. Rheological characteristics of ice slurries were analyzed to determine efficient concentration levels for the freeze concentration process. It was determined that efficient concentration level was 17% of total solids in the first and 27% in the second stage. Physicochemical properties were compared between freeze concentrated and evaporated milk. Freeze concentrated milk was more similar in color appearance to control milk than was evaporated milk. pH significantly decreased in evaporated milk than in freeze concentrated milk. pH of freeze concentrated milk resulted in similar value to control. These results indicated the advantages of freeze concentration as a non-thermal milk processing technology in terms of physicochemical properties. Consequently, we investigated the influence of ice recrystallization on the rheological characteristics of ice slurries and physicochemical properties of freeze concentrated milk.

Keywords

References

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