Orellana-Palma, Patricio published the artcileEffects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice, Name: Methyl octanoate, the main research area is centrifugal freeze crystallization property pineapple juice.
Quality properties of concentrate pineapple juice obtained by block freeze crystallization (BFC) and evaporation technol. are investigated. After three concentration cycles, the solutes were approx. 3.2 times compared to the initial condition and the final color was darker than that of the fresh juice. BFC allowed for higher bioactive compounds retention than evaporation in terms of total phenolic, flavonoid, and anthocyanin content. The cryoconc. juice showed a similar aromatic profile to the fresh juice, with 26 and 23 compounds, resp. Conversely, only seven volatile compounds were identified in the evaporate sample. Finally, BFC is an effective technol. to preserve important quality properties from fresh fruit juices such as color, polyphenols, and aromatic profile.
Chemical Engineering & Technology published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics