What is it about?
The freeze concentration of liquid foods is a technique that consists of separating the water from the liquid fluid food through freezing. It is an emerging technology that uses low temperatures in the process offering the advantage to maintain the organoleptic properties of the concentrated product. It was possible to verify that the factors analyzed showed a significant influence on the final results of freeze concentration. The optimumwork conditions were: initial concentration of 15°Brix, −20°C and 1500 RPM
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Why is it important?
Several researchers consider that the future of the freeze concentration applications will guide the development of new PFC (progressive freeze concentration)9 equipments to replace the SFC (suspension freeze concentration) system due to the simplicity of the separation process. Therefore, it could be worth studying the optimization of parameters process and the energy consumption in the PFC system. The efficiency of the agitated PFC system can be affected by different factors, such as the temperature of the cooling fluid, initial solute concentration and agitation speed.
Perspectives
The knowledge of the process factors that affect the PFC technology should allow the development of new, simpler and therefore more economical equipment.
PhD. Prof. Ing. Eduardo Hernández
Universitat Politecnica de Catalunya
Read the Original
This page is a summary of: An approach to the optimization of the progressive freeze concentration of sucrose solutions in an agitated vessel, Separation Science and Technology, August 2018, Taylor & Francis,
DOI: 10.1080/01496395.2018.1508231.
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