Freeze concentration of apple juice followed by centrifugation of ice packed bed. (February 2021)

• Record Type: Journal Article
• Authors: Qin, Frank G.F.; Ding, Zhongxiang; Peng, Kewen; Yuan, Jiaojiao; Huang, Simin; Jiang, Runhua; Shao, Youyuan
• Is Part Of: Journal of food engineering. Volume 291(2021)
• Publication Date: 2021-02
• Subjects: Suspension freeze concentration -- Centrifugal filtration -- Apple juice -- Ice bed -- Cryoconcentrate; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2020.110270
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Based on the porous morphological characteristics of the packed ice bed produced by suspension freeze concentration (FC), this study describes the introduction of a full-bed centrifugal filtration step to separate concentrated apple juice from the ice bed. After FC and centrifugal filtration, the recovery yield of soluble solids in the concentrated juice was 93.6%, with the other 6.4% solute lost due to the separation process. The permeability and permeability coefficient of the ice cake in the centrifugal filtration mathematical model were 4 × 10 −8 m 2 and 0.16 m s −1, respectively. The specific resistance of the ice cake was 4.10 × 10 4 m kg −1, which was at least one order of magnitude lower than that obtained from block FC. We believe that this strategy offers a viable alternative to the conventional wash column for the separation and purification of ice crystals and concentrate. Highlights: A process of freeze concentration of apple Juice followed by full-bed centrifugation of packed ice bed was presented. The rotating speed of the centrifugal filter is 3000 rpm with a centrifuging factor of 503. The recovery yield of soluble solids is 93.6% when the juice concentration achieved 40.3°Bx. The permeability and permeability coefficient of the ice bed were 4 × 10 −8 m 2 and 0.16 m s −1, respectively. The specific resistance of the ice cake was 4.10 × 10 4 m kg −1, less than one tenth of that of the ice block produced by block freeze concentration.