Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and\ud concentration efficiency were determined after one stage of these processes. Ice morphology was characterized\ud through image analysis. Preservation of volatile compounds was determined through GC–MS.\ud The effect of coffee extract on flavour was determined after freeze concentration through sensory evaluation.\ud Solute occlusion was higher for falling-film than for block freeze-concentration, with an average\ud distribution coefficient of 0.45 and 0.29, respectively. The ice crystal size was lower for the falling-film\ud technique; this explains the higher solute occlusion. The dewatering capacity was higher for the\ud falling-film technique, as this process is faster than block freeze-concentration. The most abundant volatile\ud compounds of the coffee extracts were preserved after freeze concentration with both techniques. In\ud the same way, no differences were found in most of the sensory attributes of the freeze-concentrated\ud extract obtained using both techniques. Our results confirm the benefits of the block and falling-film\ud freeze concentration techniques in preserving the quality of coffee extracts.Postprint (author's final draft

Raw meat emulsions may have natural, spoilage and pathogenic microorganisms due to the origin and characteristics of this food matrix. All of these microorganisms must be minimized during industrial processing to make food consumption safe and meet quality regulations. Therefore, in this research, the effect of probe ultrasound on the inactivation of three kinds of microorganisms in a raw meat emulsion is evaluated. The microorganisms are: natural microflora NAM, Listeria monocytogenes LIS, and Lactobacillus delbrueckii LAC. A high-intensity probe ultrasound system was used, during 1.0, 2.5, 5.0, 7.5 and 10 min, with pulsed waves of 0.0, 10, 20 and 30 seg, and 200, 250, 300, 350 and 400 W of power. The interrelation between time, wave pulse cycle, and power factors was assessed. The results showed a positive linear independence effect in the treatments without wave pulse for each microorganism, and a quadratic interaction with the time and the ultrasound power for the inactivation of the three kinds of microorganisms. Besides, the desirability function for the inactivation reached up to 60% of the microbial population with the probe ultrasound treatment, with 10 min, a 7.56 s wave pulse and 400 W of power. Thus, these results could be useful to decide the incorporation of mild and emerging technologies in a meat industry line process.