In this paper are presented the findings obtained during the start-up of a freeze concentration pilot plant, that operated with suspension crystallisation and with simulated fruit juices. Solutions with different initial concentrations were tested, with and without acidification, to simulate fruit characteristics and behaviour. The experimental runs demonstrated that solution acidity has negligible effects on the process performance, whereas the results showed that the initial solution concentration influences the start-up duration. During this time, the solution concentration grows by about 10 °Brix, and the maximum quantity of ice content inside the crystalliser is always lower than 40% by weight. These findings can help to predict the performance of a freeze concentration plant and may facilitate achieving target concentrations in a more efficient mode. Taken together, the data suggest that the initial concentration of the processed juice influences start-up duration and the achievable final concentration.
crystalliser performance; crystal growth; crystal separation; ice content; suspension crystallization
Aider Mohammed, de Halleux Damien (2008): Production of concentrated cherry and apricot juices by cryoconcentration technology. LWT - Food Science and Technology, 41, 1768-1775 https://doi.org/10.1016/j.lwt.2008.02.008
Aider Mohammed, de Halleux Damien (2009): Cryoconcentration technology in the bio-food industry: Principles and applications. LWT - Food Science and Technology, 42, 679-685 https://doi.org/10.1016/j.lwt.2008.08.013
Boaventura Brunna Cristina Bremer, Murakami Aureanna Nairne Negrão, Prudêncio Elane Schwinden, Maraschin Marcelo, Murakami Fábio Seigi, Amante Edna Regina, Amboni Renata Dias de Mello Castanho (2013): Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology. Food Research International, 53, 686-692 https://doi.org/10.1016/j.foodres.2012.07.042
CHEN C. S., NGUYEN T. K., BRADDOCK R. J. (1990): Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems. Journal of Food Science, 55, 566-567 https://doi.org/10.1111/j.1365-2621.1990.tb06815.x
Chiampo F., Conti R. (2000): Rheological properties of concentrated fruit juices. In: Proceedings of the 7th International Conference Multiphase Flow in Industrial Plants, 13–15 September, 2000, Bologna, Italy: 260–270.
GUNATHILAKE Mihiri, SHIMMURA Kiyomi, MIYAWAKI Osato (2013): Analysis of Solute Distribution in Ice Formed in Progressive Freeze-concentration. Food Science and Technology Research, 19, 369-374 https://doi.org/10.3136/fstr.19.369
Gunathilake Mihiri, Dozen Michiko, Shimmura Kiyomi, Miyawaki Osato (2014): An apparatus for partial ice-melting to improve yield in progressive freeze-concentration. Journal of Food Engineering, 142, 64-69 https://doi.org/10.1016/j.jfoodeng.2014.05.023
Miyawaki Osato, Omote Chiakai, Gunathilake Mihiri, Ishisaki Kana, Miwa Syouji, Tagami Ayana, Kitano Shigeru (2016): Integrated system of progressive freeze-concentration combined with partial ice-melting for yield improvement. Journal of Food Engineering, , - https://doi.org/10.1016/j.jfoodeng.2016.03.019
PRADIPASENA Pasawadee, TATTIAKUL Jirarat, NAKAMURA Keiko, MIYAWAKI Osato (2007): Temperature Dependence of Fraction of Frozen Water in Solutions of Glucose and its Oligomers, Dextrans, and Potato Starch. Food Science and Technology Research, 13, 286-290 https://doi.org/10.3136/fstr.13.286
Samsuri Shafirah, Amran Nurul Aini, Yahya Norshafika, Jusoh Mazura (2015): Review on Progressive Freeze Concentration Designs. Chemical Engineering Communications, 203, 345-363 https://doi.org/10.1080/00986445.2014.999050