Operating temperatures below 0 °C and the absence of gas-liquid interfaces ensure top quality of your food and beverage products. The concentrate retains 100% of the flavor, color and aroma that is present in the fresh feed.
The Sulzer freeze concentration process features
- Skid-mounted units
- Fully automated control
- Low maintenance cost
Sterilizable units available as option (HyPlus)
Freeze concentration is the special application of suspension crystallization in the food industry.
The process can be divided in two blocks:
- Crystallization: production of ice crystals
This block consists of at least one scraped crystallizer for removal of the crystallization heat and a growth vessel where the ice crystals have time to grow to a separable size.
- Separation: separation of the ice crystals from the mother liquor.
This block consists of at least one wash column with peripherals such as a melt loop with a heat exchanger to melt the ice.
Process flow diagram freeze concentration process