Fig 1.
Experimental procedure for freezing and thawing of juice.
Using an ice cube tray with funnel (A), separatory funnel (B), and showing fractions (C).
Fig 2.
Brix values (dots) after freezing and thawing under several conditions.
Using an ice cube tray with funnel (A and C), a separatory funnel (B and D), in A and B at 10°C and in C and D at 20°C. Each gray line indicates the Brix values of fresh juice. The experiments were conducted at least three times. The Brix values were expressed as mean and standard error.
Table 1.
Fraction(s) and their mean Brix values.
Fig 3.
Concentration profile for Brix values after freezing and thawing at 5°C.
Using an ice cube tray with funnel (A) and separatory funnel (B) are shown. Each gray line indicates the Brix value of fresh juice. The experiments were performed at least three times. The Brix values were expressed as mean and standard error.
Fig 4.
Concentration profiles for Brix values and procyanidin B2 after freezing with a large-scale application.
(A) The two scales, 18 L (black) and 13 L (white), and their Brix value at each fraction. (B) are shown. The Brix values and procyanidin B2 levels for original juice. The first through third factions are mixed as “Condensed,” and the “Rest” is the fourth through 10th fractions.