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A method for making large agglomerated ice crystals for freeze concentration.

Author(s) : KOBAYASHI A., SHIRAI Y., NAKANISHI K.

Type of article: Article

Summary

A method to produce a large ice crystal in glucose solution was proposed using a common batch crystallizer with cooling through the wall. The initial supercooling was kept to less than 0.2 by introducing seed ice crystals before the temperature in the crystallizer approaches the freezing point of the solution. Seed ice crystals were introduced more than 6% of the solution weight. The large agglomerated ice crystals were produced regardless of the crystal size distribution of the seed ice crystals. However, ice crystals failed to agglomerate in glucose solutions of more than 20%, though gigantic ice crystals that have seldom been reported before were produced in 10% glucose solution.

Details

  • Original title: A method for making large agglomerated ice crystals for freeze concentration.
  • Record ID : 1997-0833
  • Languages: English
  • Source: J. Food Eng. - vol. 27 - n. 1
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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