Freeze concentration of food liquids

H.A.C. Thijssen

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Freeze concn. of aq. solns. consists of 2 successive steps, namely the crystn. of a part of the water and the sepn. of the ice crystals from the liq. conc. The selectivity of the process is solely detd. by the sharpness of the ice-liq. sepn. For a max. phase sepn. in centrifuges the sp. area of the ice crystals must be as small as possible. The sharpness of sepn. in presses and in wash columns is insensitive to crystal size, crystal size distribution, and crystal shape. The capacity of all these separator types, however, sharply increases with a decrease of the sp. area of the crystals. Crystallizer design and operating conditions consequently must be directed to the formation of large uniform and shperical crystals. Process variables influencing crystal growth rate and crystal nucleation are discussed. A stirred crystallizer cooled by a crystal-free, strongly supercooled feed stream is reported to produce spherical crystals with a mean diam. of about 1 mm. Because of their excellent sepn. performance wash columns are preferred over filter centrifugals and presses. [on SciFinder (R)]
Original languageEnglish
Pages (from-to)49-54
JournalFood Manufacture
Volume44
Issue number7
Publication statusPublished - 1969

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