Solute inclusion during progressive freeze concentration: A state diagram approach. (May 2022)

• Record Type: Journal Article
• Authors: Vuist, Jan Eise; Schutyser, Maarten A.I.; Boom, Remko M.
• Is Part Of: Journal of food engineering. Volume 320(2022)
• Publication Date: 2022-05
• Subjects: Progressive freeze concentration -- Solute inclusion -- State diagram -- Dewatering; 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.2021.110928
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: We propose a conceptual model for progressive freeze concentration, which predicts solute loss through inclusion in the ice based on the system's phase behaviour as illustrated in a state diagram. We compare the outcomes of the model for sodium chloride, sucrose, and bovine serum albumin (BSA). For ice growth rates in the order 10 −2 μm/s there was no solute inclusion for sodium chloride or sucrose, but above this range, local super-cooling gives rise to a freezing zone. In this freezing zone ice and solution co-exist and the resulting uneven advancement of the ice causes inclusions. The model predicts that for macromolecular solutions such as BSA, no inclusion will take place through the proposed mechanism. Graphical abstract: Image 1 Highlights: In progressive freeze concentration there is an upper limit to ice growth rate to prevent solute inclusion. The state diagram and heat and mass balances can estimate the degree of solute inclusion for low-molecular weight solutes. High-molecular weight solutes will not include due to the absence of freezing point depression. Steeper freezing point depression will promote solute inclusion.