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Effect of initial ice formation near a cooling surface on progressive freeze-concentration process.

Number: pap. C1-050

Author(s) : TERAOKA Y., FUKUNO R., MATSUMOTO K.

Summary

A variety of research and development efforts regarding progressive freeze-concentration have been undertaken, with particular emphasis on liquid food. Most of those studies have been carried out under low cooling rate due to keep progressive ice surface smooth. Under conditions of high cooling rate, concentration efficiency is significantly reduced because condensed liquid, which is discharged by freezing at progressive ice surface, collects on depression of the surface. It is guessed that the reduction of separation efficiency depends on figure of the surface. In this paper, the authors investigate the effect of the initial ice formation on cooling surface on the progressive freeze-concentration process. For that purpose, they made the simplified progressive freeze-concentration system having a square flat cooling plate. In the system, ethylene glycol solution was used as concentrated liquid, and then freeze was started by single or multiple nucleation on the cooling plate. After the experiment, ice formed by the system was melted, and then concentration of the melted solution was measured as concentration in the ice. In the results, it is shown that concentration in the ice is susceptible to figure of the ice formed at initial freeze.

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Pages: 6 p.

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Details

  • Original title: Effect of initial ice formation near a cooling surface on progressive freeze-concentration process.
  • Record ID : 30005144
  • Languages: English
  • Source: ACRA2010. Asian conference on refrigeration and air conditioning: Tokyo, Japan, June 7-9, 2010.
  • Publication date: 2010/06/07

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