Modeling ice removal in fluidized‐bed freeze concentration of apple juice

Nazir, Saba; Farid, Mohammed

doi:10.1002/aic.11602

Cited by 15 publications

(6 citation statements)

References 11 publications

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“…Those studies involved the design and construction of a vertical fluidized-bed heat exchanger to test the viability of the process, which uses particles of stainless steel to remove ice from the cooling surface. Experiments of Nazir and Farid (2008) show that it is possible to carry out freeze concentration of apple juice in a fluidized-bed heat exchanger. Operation remains stable as long as the erosion rate caused by the fluidized particles is equal or greater than the ice growth rate.…”

Section: Recent Developments and Potentials Trendsmentioning

confidence: 99%

“…In this system the slower growth rate of ice and the higher circulation rate gave a lower effective partition constant (distribution coefficient). Apple juice (Nazir and Farid, 2008) To estimate the erosion rate at different operating conditions with an empirical model based on an analogy between erosion and heat-transfer phenomenon.…”

Section: Tubular Progressive Freeze Concentrationmentioning

confidence: 99%

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Review. Freeze Concentration in the Fruit Juices Industry

Sánchez

Ruiz

Auleda

et al. 2009

Food sci. technol. int.

110

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In conventional processes, such as evaporation, higher levels of concentration can be reached compared with freeze concentration or membrane techniques. However, the advantage of the freeze concentration technique is based on the quality of the product obtained due to the low temperatures used in the process, which makes it a very suitable technology for the processing of fruit juices. There are two basic methods for concentrating solutions by freezing: suspension and film freeze concentration. Suspension freeze concentration systems (FCS) already have operating equipment in the food industry, while film FCSs, also called layer crystallization, is still at an experimental stage. This review summarizes the most important studies relating to the suspension and film freeze concentration in fruit juices and sugar solutions, illustrating the different possibilities that freeze concentration has in the fruit juices industry; it also presents trends and suggests improvements for the future development of this technology. It is noted that most recent publications refer to the film FCS. The technology used to design, build and maintain layer crystallization equipment is simple and it can be available to any operator in the food industry, layer systems will be used in the future if their results can be improved in terms of ice purity and degree of fluid concentration.

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Section: Recent Developments and Potentials Trendsmentioning

confidence: 99%

Section: Tubular Progressive Freeze Concentrationmentioning

confidence: 99%

Review. Freeze Concentration in the Fruit Juices Industry

Sánchez

Ruiz

Auleda

et al. 2009

Food sci. technol. int.

110

View full text Add to dashboard Cite

show abstract

“…Hence, concentration of liquid food is required for an efficient processing as well as marketing (Deshpande et al, 1984). Variety of fruit juices such as tomato (Liu et al, 1999), berry (Ramos et al, 2005), apple and pear Nazir and Farid, 2008), have been tested and concentrated through the PC process.…”

Section: Introductionmentioning

confidence: 99%

Review: Parametric Study on the Performance of Progressive Cryoconcentration System

Amran

Samsuri

Safiei

et al. 2015

Chemical Engineering Communications

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Progressive cryoconcentration (PC) is gaining acceptance in solution concentration process as it could provide an easy separation and ice purification with relatively low energy. In fact, the advantages of PC process as compared to the other concentration methods have led the growth of related studies that aim to provide the best system or condition for the separation process involved. Apart from the provision of appropriate equipment, the PC process should also be conducted at its optimum conditions of operating parameters involved, which could give the highest separation efficiency.Hence, relationship between the parameters, which covers both manipulated and determinant parameters should be studied first. This review summarizes the previous conducted studies on the effect of various operating parameters on the PC performance, which includes effect of coolant temperature, solution flowrate, initial solution concentration, freezing time, ice crystal front growth rate and stirring rate.

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“…There are many studies available on the application of this technique to the concentration of kiwi juice (Maltini & Mastrocola, 1999), berry juices (Ghizzoni, Del Popolo, & Porretta, 1995;Di Cesare, Nani, Brambilla, Tessari, & Fussari, 2000), apple and pear juices (Nazir & Farid, 2008;Hernández, Raventós, Auleda, & Ibarz, 2009), but where it is most commonly applied is to citrus fruits juice (Braddock & Marcy, 1987;van Nistelrooij, 2005). This concentration technique has also been applied in other food industries, such as dairy products (Hartel & Espinel, 1993;van Nistelrooij, 2005), brewing (Putman, Vanderhasselt, & Vanhamel, 1997), winery and distilling (Cesare, Cortesi, & Maltini, 1993), and for the concentration of dilute solutions of tea and coffee.…”

Section: Introductionmentioning

confidence: 99%