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Review. Freeze Concentration in the Fruit Juices Industry

Agri-Food Engineering and Biotechnology Department, Technical University of Catalonia (UPC) Avda, Canal Olímpic, 15, 08860 Castelldefels, Barcelona, Spain

Y. Ruiz

Chemical Engineering Department, Faculty of Engineering, National University of Colombia Ciudad Universitaria Cra, 30 No 45 - 26, Bogotá, Colombia

J.M. Auleda

Agri-Food Engineering and Biotechnology Department, Technical University of Catalonia (UPC) Avda, Canal Olímpic, 15, 08860 Castelldefels, Barcelona, Spain

E. Hernández

Agri-Food Engineering and Biotechnology Department, Technical University of Catalonia (UPC) Avda, Canal Olímpic, 15, 08860 Castelldefels, Barcelona, Spain

M. Raventós

Agri-Food Engineering and Biotechnology Department, Technical University of Catalonia (UPC) Avda, Canal Olímpic, 15, 08860 Castelldefels, Barcelona, Spain, merce.raventos{at}upc.edu

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.

Key Words: freeze concentration • suspension system • layer concentrators • fruit juices • sugar solutions

This version was published on August 1, 2009

Food Science and Technology International, Vol. 15, No. 4, 303-315 (2009)
DOI: 10.1177/1082013209344267


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