Freeze Concentration of Citrus and Other Fruit Juices: High Product Quality As A Result Of: Application

High product quality as a result of:
Freeze Concentration
of Citrus and
other Fruit Juices
Low processing temperature. The concentration takes
place at the freezing point of the product (e.g. -8C). All
microbiological, bio-chemical and chemical reactions
have virtually stopped. There is no thermal damage to
the product.
Efcient separation of the water. The separated ice
crystals are 100% pure ice without any inclusions. The
separation of ice crystals in the unique wash column
separator is 100% efcient so that all the original
components remain in the concentrated product.
No contact with air
The process operates as a pressurized liquid flled system.
Consequently, all contact with air/oxygen is eliminated
and the potential for oxidation is minimized.
Application
The beverage industrys demand for high quality products at
acceptable prices generally drives the development of new
process technologies. Maintaining the natural look and fresh
taste creates a confict with factors like shelf life, transportation
and storage cost.
Water is the focus of this problem. A variety of concentration
techniques have been developed for the efcient removal of
this single component. The aim of concentration is to add value
to the product.
Factors that afect the added value are:
Concentration factor indicates how much water is
removed.
Microbiological and chemical factors afect the product
stability and reduce shelf-life and are both a function of
the remaining water.
Bulk handling properties at low temperatures are
improved with reduced water content.
Water removal costs are infuenced by capital, operational,
equipment cleaning and maintenance costs, product losses and
even charges for disposing the water you just removed.
The GEA Messo PT Freeze Concentration technology provides
the highest quality retention with a relatively high concentration
factor against reasonable cost.
GEA Messo PT freeze concentration is commercially applied in
the citrus industry for concentrating orange-, grapefruit- and
mandarin- juices and other fruit juices like strawberry juice,
grape juice, lemon juice, black/red current juice, raspberry
juice, blue/black berry juice, grape juice, peach juice, banana
juice, cranberry juice, and others.
GEA Process Engineering
The wash column (ice
separator) of a
commercial Freeze
Concentration plant for
orange juice
illustrating the sharp
separation between
washed ice (top) and
ice with concentrate
(bottom)
engineering for a better world
Continuous operation - Thanks to the continuous
operation, there is no need for intermediate cleaning. The
process operates 24 hours per day without intermediate
cleaning. Throughput is fexible between 0 and 100% of design
capacity.
Fresh from Concentrate
Alternative to not-from-concentrate
Single strength juices have gained market share due to
its quality and image. Cost levels are limiting this
growth. Freeze concentration can produce reconstituted
juices at the same quality and at lower cost and thus can
contribute to expansion of top quality juices in the
market.
Freeze Concentration answers the demand
for:
High quality, healthier chilled juices
Enhanced market position in increasingly competitive
markets
New product development
Process Description - Water removal is the key to
concentration of all food products. Various methods are
available to remove water from liquid food products. They can
be divided into three main categories:
1. Evaporation converts water (and other components) into a
vapour.
2. Membrane technology provides a barrier that allows
water (and all smaller molecules) to pass.
3. Crystallization converts the water into solid ice crystals.
Solid-liquid separators are required to remove the ice.
Evaporation is the most common and the most applied
technique for concentration. The limited selectivity and high
temperatures generally result in relatively poor retention of the
original product quality.
Membranes can provide low operational costs but provide a
relatively poor concentration factor and limited selectivity.
Crystallization has a limited application base but provides the
highest selectivity toward water removal and the low operating
temperatures maintain the activity of sensitive nutritional and
favour components. An efcient solid-liquid separation
technology is required.
Freeze Concentration as a Crystallization
Process - Crystallization of water from liquid products has
commonly been referred to as Freeze Concentration. The
process has been applied for centuries. In its earliest form it
was as simple as leaving a barrel flled with product outside in
the winter and draining the remaining liquid as concentrated
product. The ice is formed as pure water crystals and
everything else remains in the liquid. GEA Messo PT has
enhanced the freeze concentration process with its unique
solid-liquid separation into a more sophisticated process that
fts quite well into the modern food processing plant.
The schematic illustrates a basic single-stage freeze
concentration process based on the GEA Messo PT developed
and patented principles of separate nucleation and growth.
This technique creates the optimum growth conditions for an
efcient separation and provides the highest concentration
factor for most food liquids.
Commercial systems are designed from standard component
sizes depending on your throughput requirements. Multistage
systems were developed along with larger components to allow
for any capacity up to > 30,000 kg/h.
Freeze Concentration precision water removal at
freezing temperatures ensuring product quality at its technical
best.
Next Steps On-site demonstration of this technology is possible in various confgurations using GEA Messo PTs pilot
plants. For more information regarding this technology and your specifc confguration requirements please contact us at:
info.niropt.nl@gea.com or phone +31.73 6390 390.
The feed product enters the
scraped surface heat exchanger
(crystallizer) where the
refrigerant cools the product
and produces very small ice
crystals (nuclei).
These small crystals fow into
the recrystallizer where they
are allowed time to grow into
large spherical ice crystals.
Since these crystals are pure
water the fnal step is removal
in the GEA Messo PT wash
column.
The separation provided by this
unique device is so efcient that
no losses occur.
TSF02.052012-H
GEA Messo PT
De Beverspijken 7b, 5221 EE s-Hertogenbosch, The Netherlands
Tel +31 73 6390 390, Fax +31 73 6312 349
info.niropt.nl@gea.com, www.gea-messo-pt.com

Freeze Concentration of Citrus and Other Fruit Juices: High Product Quality As A Result Of: Application

Uploaded by

Copyright:

Available Formats

Freeze Concentration of Citrus and Other Fruit Juices: High Product Quality As A Result Of: Application

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Freeze Concentration of Citrus and Other Fruit Juices: High Product Quality As A Result Of: Application

Uploaded by

Copyright:

Available Formats

High product quality as a result of:

You might also like

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.