Solute inclusion and freezing rate during progressive freeze concentration of sucrose and maltodextrin solutions. Issue 10 (12th July 2021)

• Record Type: Journal Article
• Authors: Vuist, Jan-Eise; Boom, Remko M.; Schutyser, Maarten A. I.
• Is Part Of: Drying technology. Volume 39:Issue 10(2021)
• Page Start: 1285
• Page End: 1293
• Publication Date: 2021-07-12
• Subjects: Freeze concentration -- sucrose -- solute inclusion; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2020.1742151
• Languages: English
• ISSNs: 0737-3937

Abstract

Abstract: Progressive freeze concentration is an alternative method to concentrate aqueous industrial streams compared to evaporation or membrane separation. In this research sucrose and maltodextrin solutions were concentrated in a stirred progressive freeze concentrator. The solute inclusion in the formed ice was studied using varying stirring speeds, initial concentrations and freezing plate temperatures. Under constant freezing plate temperature, a lower limit was found for the solute inclusions with increasing stirrer speeds. To improve the freeze concentration process, a decreasing temperature ramp was applied to the freezing plate. This yielded 2 to 3 times less solute inclusions in the ice, while maintaining similar ice yields.