Freeze concentration is a processing technique used to extract water from a sample without losing valuable aromatics. One very common use of this method is in the handling of fruit juices to produce concentrates with an intense flavor. The concentrate can be used to make new products, or frozen and mixed with water later to produce a juice with a fresh taste. Food processing facilities may maintain process equipment for freeze concentration if they handle high volumes of fruit juices.
This process relies on the fact that solutions have a lower freezing point than plain water. Historically, freeze concentration could be accomplished by putting juice into a freezing environment and allowing it to sit overnight. A crust of ice would form on the surface, with a layer of liquid concentrate below. Alternatively, juices frozen solid could be allowed to melt into a container to catch the fluid. The juice would pour off first, leaving ice behind.
In commercial freeze concentration, these batch methods are not always efficient. Instead, companies typically use a continuous process. The material is passed through a refrigeration unit to chill it, promoting the formation of ice crystals. These can be filtered out as the liquid moves through the unit, leaving a concentrate behind. Not heating the mixture allows it to retain aromatics and flavors, so it will have an intense, rich taste
A low-cost system that opens up Freeze Concentration technology to new markets through innovation, simplification and standardisation.
Freeze Concentration has long been the preferred method of concentrating aqueous solutions especially where they are heat sensitive. However, until now all systems were individually designed making them too expensive for some common applications.
Now, through a process of innovative engineering, process simplification and component standardisation, the patented technology has reduced both equipment costs and energy usage significantly making Freeze Concentration a practical option for the constantly growing number of applications throughout the food and drink sector.
An energy efficient, simple and inexpensive freeze concentration system. Freeze concentration technique is used for reducing the volume of products to be handled during storage, transportation and at the point of sale and has wide applications in the beverage industry.
Potential Applications:
Advantages
Simple, energy-efficient and economical: Reduced number of components, conduits, pumps and controls scraped surface heat exchanger, recrystalliser and wash column are not required
Water removal at freezing temperatures; Ensures superior product quality
Simple operation: Liquid can be introduced at the inlet and the concentrate can be collected at the outlet of the system without the need to re-circulate the solution
There are three methods for the concentration of liquid food: Evaporation, reverse osmosis, and freeze
Concentration. Among these, freeze concentration is known to give the best quality [1]. The conventional
Method of freeze concentration is based on the suspension crystallization [2], in which many small ice
Crystals are formed. This system is very complex to require very high initial investment. On the contrary, the
Progressive freeze-concentration (PFC) is a method with a single ice crystal formed on the cooling plate. This
Method is expected to be much simpler in its system as compared with the conventional method based on the
Suspension crystallization.
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