Calculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration
Tipo de documentoArtículo
Fecha de publicación2014-12-01
Condiciones de accesoAcceso restringido por política de la editorial
Fractionated thawing was studied as a method to recover solutes incorporated in the ice obtained in a cryoconcentrator. Thawing times and solute concentration in the ice were determined at several thawing temperatures.; Ice sheets used for the thawing studies were obtained by cryoconcentrated solutions of sugars and simulated juice at initial concentrations of 5 to 20 degrees Brix. The ice sheets produced contained levels of solutes between 1.0 and 9.0 degrees Brix.; Fractionated thawing was performed at temperatures of 20 to 30 degrees C while maintaining geometrical similarity for the test samples. By fractionated thawing more than 60% of the solutes retained in the ice was recovered in 34%, of the total thawing time.; The procedure presented allows the determination of the solute concentration achieved in the various thawing fractions and predicts the thawing time required for a given form factor, melting temperature and the solute mass fraction in the ice.; Industrial relevance: The freeze concentration is a technology that allows eliminating water from liquid foods at temperatures below the water's freezing point, which allows obtaining products of better quality. Fractionated thawing was studied as a method to recover solutes incorporated in the ice, improving the global efficiency of a freeze concentration process by optimal recovery of the solutes retained in the ice. It also provides estimations of the energy used for thawing. This work continues the research in falling film freeze concentration technology which we have submitted and published in this journal. This work contributes to increase the global process efficiency.
CitaciónGulfo, R. [et al.]. Calculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration. "Innovative food science and emerging technologies", 01 Desembre 2014, vol. 26, p. 347-359.