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Concentration of solutions by vertical‐gradient freezing *
Author(s) -
SHOMER I.,
FLAVIAN SOLANGE,
SAMISH ZDENKA,
BENGERA I.
Publication year - 1973
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1973.tb01701.x
Subject(s) - crystallization , sugar , temperature gradient , viscosity , process (computing) , chemistry , chromatography , separation process , concentration gradient , chemical engineering , materials science , thermodynamics , mineralogy , meteorology , food science , computer science , physics , organic chemistry , engineering , operating system
Summary Vertical‐gradient freezing applied to sugar solutions and to apple juice resulted in the separation of the ice so that crystallization and separation were achieved in a single step. The influence of the nature of the constituents, viscosity and concentration is discussed. The process provides a potentially efficient method of freeze concentration or of removal of solids from solution.