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.coffee juice
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
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