What is it about?
The operational variables that can influence the freeze concentration process were studied in the present work. The first variable, C0, affects the freezing point. T can affect the cost of the operation of freeze concentration with indirect contact and internal cooling. The agitation produces a solute being removed from the ice front and this particle motion can increase the efficiency of the separation
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Why is it important?
Progressive freeze concentration is an interesting and environmentally friendly technology able to minimize the loss of valuable components in food liquids that need to be concentrated, especially fruit juice. The operational variables that can influence the freeze concentration process were studied in the present work.
Perspectives
to our knowledge, the three main operational variables have not been studied simultaneously yet. These variables are the initial concentration of the solution (C0), the refrigerant temperature (T), and the stirring speed (x). The three studied factors, namely the initial concentration, C0, and T, had a significant effect on the final concentration obtained by the progressive freeze concentration of sucrose solutions. Likewise, the double and triple interactions had significant effects. The highest concentration obtained was 53°Brix.
PhD. Prof. Ing. Eduardo Hernández
Universitat Politecnica de Catalunya
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This page is a summary of: Effect of Process Parameters on the Progressive Freeze Concentration of Sucrose Solutions, Chemical Engineering Communications, May 2017, Taylor & Francis,
DOI: 10.1080/00986445.2017.1328413.
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