Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization
Progressive freeze concentration (PFC) was used to concentrate cucumber juice to preserve total phenolic content (TPC) in this work as a non-thermal process. Since the productivity of PFC is always an issue, this work aimed to carefully fabricate an ice crystallizer with quantified design characteri...
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my.utp.eprints.289212022-03-16T08:43:15Z Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization Mohd Rosli, N.N.H. Harun, N.H. Abdul Rahman, R. Ngadi, N. Samsuri, S. Amran, N.A. Safiei, N.Z. Ab Hamid, F.H. Zakaria, Z.Y. Jusoh, M. Progressive freeze concentration (PFC) was used to concentrate cucumber juice to preserve total phenolic content (TPC) in this work as a non-thermal process. Since the productivity of PFC is always an issue, this work aimed to carefully fabricate an ice crystallizer with quantified design characteristics and optimized for an effective cucumber juice concentration process. A new device called Multiple Probe Cryo-Concentrator (MPCC) was designed, and to quantitatively identify the PFC design characteristics, the improvement in ice crystallization surface area coupled with appropriate apparatus shape factor and mixing power consumption were first calculated. From these analyses, it was observed that the improved surface area of the MPCC has given 35.44 improvement in terms of productivity and excellent fluid movement provided by the shape factor and mixing power consumption. With the aid of central composite design (CCD), the PFC operating parameters were then optimized to obtain the most effective values of effective partition constant, K-value (0.381) and TPC increment (30.13) using multi-response optimization. The achieved optimum conditions included operation time of 35 min, initial concentration of 6 mg/ml, coolant temperature of �10.7 °C and stirrer speed of 400 rpm. From the regression modelling analysis and graphical plots, it was found that the stirrer speed has the most significant impact towards solute concentration in cucumber juice. In overall, it is evident that the design characteristics of the apparatus play an important role in giving a better PFC performance. Optimizing the PFC system for better efficiency can successfully maximize the nutritional properties, simultaneously indicating its high practicality in other fruit or vegetable juice concentration. © Elsevier Ltd Elsevier Ltd 2022 Article NonPeerReviewed https://www.scopus.com/inward/record.uri?eid=2-s2.0-85119927444&doi=10.1016%2fj.jclepro.2021.129705&partnerID=40&md5=33b980cd85e4a0aa2f7963b1c201c985 Mohd Rosli, N.N.H. and Harun, N.H. and Abdul Rahman, R. and Ngadi, N. and Samsuri, S. and Amran, N.A. and Safiei, N.Z. and Ab Hamid, F.H. and Zakaria, Z.Y. and Jusoh, M. (2022) Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization. Journal of Cleaner Production, 330 . http://eprints.utp.edu.my/28921/ |
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Progressive freeze concentration (PFC) was used to concentrate cucumber juice to preserve total phenolic content (TPC) in this work as a non-thermal process. Since the productivity of PFC is always an issue, this work aimed to carefully fabricate an ice crystallizer with quantified design characteristics and optimized for an effective cucumber juice concentration process. A new device called Multiple Probe Cryo-Concentrator (MPCC) was designed, and to quantitatively identify the PFC design characteristics, the improvement in ice crystallization surface area coupled with appropriate apparatus shape factor and mixing power consumption were first calculated. From these analyses, it was observed that the improved surface area of the MPCC has given 35.44 improvement in terms of productivity and excellent fluid movement provided by the shape factor and mixing power consumption. With the aid of central composite design (CCD), the PFC operating parameters were then optimized to obtain the most effective values of effective partition constant, K-value (0.381) and TPC increment (30.13) using multi-response optimization. The achieved optimum conditions included operation time of 35 min, initial concentration of 6 mg/ml, coolant temperature of �10.7 °C and stirrer speed of 400 rpm. From the regression modelling analysis and graphical plots, it was found that the stirrer speed has the most significant impact towards solute concentration in cucumber juice. In overall, it is evident that the design characteristics of the apparatus play an important role in giving a better PFC performance. Optimizing the PFC system for better efficiency can successfully maximize the nutritional properties, simultaneously indicating its high practicality in other fruit or vegetable juice concentration. © Elsevier Ltd |
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Mohd Rosli, N.N.H. Harun, N.H. Abdul Rahman, R. Ngadi, N. Samsuri, S. Amran, N.A. Safiei, N.Z. Ab Hamid, F.H. Zakaria, Z.Y. Jusoh, M. |
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Mohd Rosli, N.N.H. Harun, N.H. Abdul Rahman, R. Ngadi, N. Samsuri, S. Amran, N.A. Safiei, N.Z. Ab Hamid, F.H. Zakaria, Z.Y. Jusoh, M. Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization |
author_facet |
Mohd Rosli, N.N.H. Harun, N.H. Abdul Rahman, R. Ngadi, N. Samsuri, S. Amran, N.A. Safiei, N.Z. Ab Hamid, F.H. Zakaria, Z.Y. Jusoh, M. |
author_sort |
Mohd Rosli, N.N.H. |
title |
Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization |
title_short |
Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization |
title_full |
Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization |
title_fullStr |
Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization |
title_full_unstemmed |
Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization |
title_sort |
preservation of total phenolic content (tpc) in cucumber juice concentrate using non-thermal progressive freeze concentration: quantitative design characteristics and process optimization |
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Elsevier Ltd |
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2022 |
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https://www.scopus.com/inward/record.uri?eid=2-s2.0-85119927444&doi=10.1016%2fj.jclepro.2021.129705&partnerID=40&md5=33b980cd85e4a0aa2f7963b1c201c985 http://eprints.utp.edu.my/28921/ |
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1738656901407703040 |
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13.160551 |