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FRUIT JUICE: CRYOCONCENTRATION TAKES NEW STEPS.

JUS DE FRUITS : LA CRYOCONCENTRATION FAIT PEAU NEUVE.

Author(s) : DABAJI M.

Type of article: Article

Summary

THE PROCESS DEVELOPED BY THE FRUIT AND CITRUS RESEARCH INSTITUTE (MONTFAVET, FRANCE) CONSISTS IN FREEZING FRUIT SLOWLY TO 253 K (-20 DEG C) IN ORDER TO OBTAIN BIG LONG CRYSTALS, THEN TO SUBJECT THEM TO HIGH PRESSURE PRESSING (UP TO 200 KG/CM2 ) BY USING A PROTOTYPE ICE PRESS, WITH INTERNAL PRESSURE VARIATIONS (ALTERNANCE OF COMPRESSION-DEPRESSION STAGES) PRODUCING A RAPID CONTINUOUS RIPENING OF CRYSTALS. THE CONCENTRATED JUICE FLOWS INTO A TANK, WHEREAS SOLIDS (< CAKES >) ARE BLOCKED IN AN OUTLET CONE. THUS, WITH GRAPES FROZEN TO 248 K (-25 DEG C), A 45% CONCENTRATE, WITH A GOOD COLOUR AND CHEMICALLY SATISFACTORY, IS OBTAINED DIRECTLY. G.G.

Details

  • Original title: JUS DE FRUITS : LA CRYOCONCENTRATION FAIT PEAU NEUVE.
  • Record ID : 1984-1098
  • Languages: French
  • Source: Usine nouv. - n. 22
  • Publication date: 1983/06/02
  • Document available for consultation in the library of the IIR headquarters only.

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