Estimation of the freezing point of concentrated fruit juices for application in freeze concentration

Abstract

In freeze concentration operations the fluids remain at temperatures below 0 °C. For a good study of this concentration operation is very important to know the values of freezing point. The aim of this work was to establish a model that predicts the freezing point of fruit juices at various concentrations within the range of interest for freeze concentration (10–40 °Brix). The model proposed relates the freezing point of a juice with the concentrations of main sugars present in the juice: sucrose, glucose and fructose. The freezing point of apple juice, pear juice and peach juice was determined experimentally at various concentrations, and experimental results were well correlated with model calculations.