Freeze Concentration

The quality of freeze concentrated products cannot be achieved by any other concentration technology. Industrial applications include concentration of juices and coffee extracts.

Information

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

Switch to tab Documents