Review on Progressive Freeze Concentration Designs

Samsuri, Shafirah; Amran, Nurul Aini; Yahya, Noor Yahida; Jusoh, Mazura

doi:10.1080/00986445.2014.999050

Cited by 42 publications

(35 citation statements)

References 89 publications

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“…It requires a special equipment to separate ice from the mother solution because of the large surface area of large number of small ice crystals. Therefore, this method requires a complicated system which makes SFC the most expensive method of the other concentration methods [11].…”

Section: Introductionmentioning

confidence: 99%

“…Using proper operating conditions with a low crystal growth rate, relatively high con-centration efficiency can be achieved by PFC [12]. Due to easy separation of concentrated solution from a single ice block, PFC requires a simple system, and it is a low-cost technology than conventional FC methods [11].…”

Section: Introductionmentioning

confidence: 99%

“…The PFC method is still at a developing stage, and many studies have been conducted to develop a new design of PFC systems with a higher productivity and efficiency [11]. Conferring to Miyawaki et al [14] and Shirai et al [15], the tubular ice system is an effective scale-up system for PFC that increases the efficiency at a slow ice growth rate and at a high mixing speed.…”

Section: Introductionmentioning

confidence: 99%

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Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement

Jayawardena

Vanniarachchy

Wansapala

2020

International Journal of Food Science

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Coconut water is a highly nutritious liquid food which is a by-product of the desiccated coconut industry. Freeze concentration is the most suitable concentration method for coconut water since the low-temperature operation for concentration does not deteriorate the original quality of coconut water. Suspension freeze concentration (SFC) and progressive freeze concentration (PFC) are the available FC methods, and SFC is a complex and expensive method compared with PFC. PFC is a novel freeze concentration technique to concentrate liquid food by using a simple system. The limitation of PFC is the lower product yield than SFC, and to overcome the problem, the partial ice-melting technique can be used. A simple cylindrical apparatus was used for PFC which consists of a sample vessel, agitator system, and a cooling bath (at −23°C±2°C temperature). The final concentration of the liquid product was directly affected by the apparatus agitator speed and sample vessel dipping speed. PFC agitator speed of 290 rpm and dipping speed of 1.3 cm h-1 were reported as the optimum operating conditions to achieve the highest concentration for the PFC apparatus used in this study. Using optimized agitation speed and dipping speed, coconut water was concentrated up to Brix 8.5° from the initial concentration of Brix 3.5°. PFC coconut water achieved 73.56% of total yield, 2.42 of concentration ratio, 0.7° of ice phase concentration, and 0.08 of effective partition coefficient. The partial melting technique was successfully explored by recovering initial ice fractions with high solute concentrations, and the total yield was improved up to 80%.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement

Jayawardena

Vanniarachchy

Wansapala

2020

International Journal of Food Science

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“…Three types of FC have been explored such as suspension freeze concentration (SFC), progressive freeze concentration (PFC), and block freeze concentration (BFC) [16][17][18]. SFC consists of many complicated systems such as scraped-surface heat exchanger, recrystallization vessel, and washing tower since it produces many small ice crystals [19].…”

Section: Introductionmentioning

confidence: 99%

Progressive Freeze Concentration for Volume Reduction of Produced Water and Biodiesel Wastewater

et al. 2019

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One way to conserve fresh water resources is by reusing water from wastewater. For instance, water can be removed from wastewater through formation of ice crystal layers by progressive freeze concentration (PFC). The application of PFC to remove water from produced water and biodiesel wastewater was assessed through the final concentration of concentrated wastewater and purity of melted ice crystals. No PFC study has been done on these applications. In order to evaluate the efficiency of PFC, the effective partition constant (K) and separation efficiency (S E ) were calculated for the effect of stirring rate and coolant temperature. The results demonstrate that PFC is a more practical method for produced water, as compared to biodiesel wastewater which is based on the value of low K and high S E .

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“…It basically includes three steps: ice crystal formation, growth, and removal. The aim of the technique is to reduce the water content by removing the ice crystals, and then to increase the target components in the liquid products [ 10 ]. Considering that this concentration process takes place in a low temperature environment, the products still preserve their initial organoleptic properties [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine

Xing²,

Zhang

et al. 2017

Molecules

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Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality.

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Review on Progressive Freeze Concentration Designs

Cited by 42 publications

References 89 publications

Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement

Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement

Progressive Freeze Concentration for Volume Reduction of Produced Water and Biodiesel Wastewater

Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine

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