Open AccessKinetics of sea buckthorn juice concentration by freezing
Author(s) -
V Yu Ovsyannikov,
A. I. Klyuchnikov,
Н. Н. Лобачева,
В. В. Торопцев,
D. V. Klyuchnikova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/839/2/022005
Subject(s) - chemistry , boiling point , boiling , food science , fruit juice , freezing point , refrigerant , congelation , chromatography , heat exchanger , thermodynamics , organic chemistry , physics
Concentration of sea buckthorn juice by freezing on a batch crystallizer with plate-fin heat exchange elements having the area of 0.08 m 2 per cycle equal to 3600 s was studied in the work. An increase in the initial content of soluble substances in the concentrated juice with freezing reduces the specific amount of ice formed on the heat exchange surface. Increased release of frozen ice was observed at the refrigerant lower boiling point. An increase in the initial content of soluble substances in sea buckthorn juice reduces the value of the ratio of soluble substances in the concentrated juice in relation to the initial value. An increase in the refrigerant boiling point causes a decrease in the concentration level. The degree of sea buckthorn juice concentration also decreases with an increase in the content of soluble substances in the initial juice supplied for concentration by freezing.