System Design and Experimental Results of Progressive Freeze Concentration System

System Design and Experimental Results of Progressive Freeze Concentration System
Authors : Krushad Kishore Shinde, Pradnil K Shinde, Devendra Tupe
Publication Date: 04-07-2016


Author(s):  Krushad Kishore Shinde, Pradnil K Shinde, Devendra Tupe

Published in:   International Journal of Engineering Research & Technology

License:  This work is licensed under a Creative Commons Attribution 4.0 International License.

Website: www.ijert.org

Volume/Issue:   Volume. 5 - Issue. 07 , July - 2016

e-ISSN:   2278-0181

 DOI:  http://dx.doi.org/10.17577/IJERTV5IS070015


Freezing is one of the most employed procedures in food manufacturing and preservation. Freeze concentration is the method to concentrate solution by making pure ice in the solution. —Freeze concentration freezes or crystallizes the water molecules out as ice crystals and leaves behind a highly concentrated solution. Determining the quality and safety of the final frozen product, as well as the performance in further operations, often controlled by mean size and distribution of the crystals formed during the process. Our aim here is to calculate the best degree angle of the evaporator plate for the concentration of the food sample (orange juice).The metabolic reactions of microorganisms are catalyzed by enzymes and the rate is dependent on temperature. The rate of reaction is increased with an increase in temperature However, quality improvement of eliminating impurities from wastewater is a very important task. Concentration by freezing is the system that comes closest to the ideal objective of separating water from the liquid food product without affecting the other components as its nutrition value, aroma and taste. This technique is very suitable for the concentration of thermo sensitive liquid foods.


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