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A multilayer freezer for freeze-concentration of liquid milk.

Author(s) : ZHANG Z., HARTEL R. W.

Type of article: Article

Summary

Commercial freeze-concentration plants have been established around the world. However, high costs still limit its use in many potential applications. A continuous, multilayer freezer was designed and constructed. This process used a series of chambers, mounted as layers in a column, with individual coolant jackets for controlling ice crystal growth and heat removal. Mixing effects and specific gravity differences between ice and liquid concentrate generated a natural counter-current flow, providing suitable conditions for ice crystal growth ice-liquid separation. The multilayer freezer was operated at different process conditions to evaluate operation efficiency. Both coolant temperature and stir rate influenced efficiency of ice crystallization, with coolant temperature having a larger influence. The results show that freeze-concentration in the multilayer freezer was feasible for low concentration (10-17%) skim milk, but further research at the pilot-scale level would be required to develop this process to a commercial system.

Details

  • Original title: A multilayer freezer for freeze-concentration of liquid milk.
  • Record ID : 1997-1698
  • Languages: English
  • Source: J. Food Eng. - vol. 29 - n. 1
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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