10 Lecture 27 Oct 2015 Freeze concentration APP

10 Lecture 27 Oct 2015 Freeze concentration APP - Liquid...

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10/27/2015 1 4010 Food Processing II Freeze concentration October 27, 2015 1 (Adapted from D. Daugelaite, Food Science, UofM, 2014 and V. Jindal, Asian Institute of Technology, 2012) Liquid concentration methods Several technologies are available for liquid concentration in the food industry: Evaporation Filtration Membrane concentration Freeze concentration 2 Concentration vs drying Concentration is different from dehydration process. Foods that are concentrated remain in the liquid state, whereas drying produces solid or semisolid foods with significantly lower water content. 3 Freeze concentration-Introduction Liquid food is cooled with sufficient agitation. Ice crystals nucleate and grow, and a slurry of relatively pure ice crystals is removed. Separation of these pure ice crystals leaves a concentrated product. Freeze concentration of liquid foods involves the fractional crystallization of water to ice and subsequent removal of the ice using mechanical separation technique. Freeze concentration is ideal for selectively removing water from a food without alteration of other components. 4 Freeze concentration vs. Evaporation Freeze concentration is very similar to evaporation. During evaporation water is removed as vapour from liquid product, but still have an outgoing stream (where solutes retained in lesser amount of water). The vapor generated usually has no value, it is condensed and discarded . 5 Freeze concentration vs. evaporation Similar to evaporation process, which is the most economical and widely used. However, has a major limitations: Loss of volatile flavour components Potential for heat damage Freeze concentration can be used to overcome these limitations, by partially freezing and removing ice crystals, leaving non-aqueous constituents. 6
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10/27/2015 2 Energy consumption of evaporation As evaporation is a very energy consuming process, the availability and relative cost of energy determine the design of the evaporation plant. Normally an evaporation plant is designed to use the energy as efficiently as possible by using more than one effect.
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