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IMPROVEMENT IN FREEZE CONCENTRATION.

Type of article: Article

Summary

A FREEZE CONCENTRATION PROCESS FOR THE CONCENTRATION OF JUICES AND BEVERAGES IS DESCRIBED. A DIAGRAM OF THE INSTALLATION IS SHOWN. THE LIQUID IS COOLED TO 258 K (-15 DEG C). SMALL ICE CRYSTALS, 25 MICRONS SIZE, FORM. THIS IS PUMPED TO A RECRYSTALLISER ALONG WITH A LIQUID IN WHICH THE ICE CRYSTALS ARE LARGER. THE LARGER CRYSTALS GROW AT THE EXPENSE OF THE SMALLER. CRYSTALS ARE SEPARATED AND THE CONCENTRATE CIRCULATES UNTIL THE REQUIRED CONCENTRATION IN THE PRODUCT IS ACHIEVED. C.R.F.

Details

  • Original title: IMPROVEMENT IN FREEZE CONCENTRATION.
  • Record ID : 1983-1885
  • Languages: English
  • Publication date: 1983
  • Source: Source: Food Eng.
    vol. 55; n. 2; 1983.02; 98-100; 1 fig.; 1 phot.
  • Document available for consultation in the library of the IIR headquarters only.

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