Modeling and Simulation of a Freeze Concentration Technique for Sugarcane Juice Concentration

Abstract

Freeze concentration is a process in which water is selectively separated out of binary solution in the form of ice, thereby concentrating solution. The freeze concentration system under consideration is a heat pump based freeze concentration system (FCS) that uses layer freezing process. The application of this system for the present paper is in the process of jaggery making used to concentrate sugarcane juice. A mathematical model is developed that helps in simulation of system under various operating parameters. The model is validated using previously published experimental results. Finally, based on simulation effects of various system parameters on ice growth and subsequent juice concentration have been discussed.

Surface phase transitions in ice: from fundamental interactions to applications

“…At higher filtration rates, the ice interface tends to ramify, forming ice lenses and dendritic structures. Fundamental studies of ice-colloid interactions will impact numerical models developed to optimize the efficiency of UFP systems [79,80].…”

Review on Progressive Freeze Concentration Designs

“…It has been applied to fruit juices (Aider and de Halleux, 2008;Auleda et al, 2011;Marcy, 1985, 1987;Chen et al, 1990;Dette and Jansen, 2010;Hernández et al, 2009;Lee and Lee, 1999;Liu et al, 1999;Mahmutoğlu and Esin, 1996;Nakagawa et al, 2010;Nazir and Farid, 2008;Nonthanum and Tansakul, 2008;Ramos et al, 2005;Sahasrabudhe et al, 2012;Sánchez et al, 2010), milk products Chang and Hartel, 1997;Dickey et al, 1995;Habib and Farid, 2007;Zhang and Hartel, 1996), sugar solutions (Omran and King, 1974;Petzold et al, 2013;Raventós et al, 2007), sea water (Fujioka et al, 2013;Rane and Padiya, 2011;Rich et al, 2010;Rich et al, 2012;Shone, 1987;Williams et al, 2013), brackish water (Luo et al, 2010) and wastewater (Belén et al, 2012;Gay et al, 2003;Jusoh et al, 2008b;Rodríguez et al, 2000;Shirai et al, 1999;Slade and Dare, 1993;Wakisaka et al, 2001).…”

Sugar cane juice concentration via CO2 gas hydrate formation

“…Concentration of sugars or fruit juices is usually performed via evaporation, membrane, or freezing, with each having its advantages and drawbacks 1‐6 . While evaporation of sugar cane juice is the favored technology globally, high temperatures with pressures close to vacuum conditions are necessarily making this an energy‐intensive process.…”

“…The mass of hydrate formed is calculated using the kinetic data measured. The heat of phase change for the melter and reactor were calculated using Equation(6). The heat required to maintain the reactor temperature at274.65 K was estimated from the experimental measurements, which used a liquid bath with internal dimensions of 40 × 40 × 60 cm.…”