Freeze concentration

Freeze concentration for top quality food and beverages

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

Freeze concentration wash column juice
Main benefits
  • Skid-mounted units
  • Fully automated control
  • Low maintenance cost
  • Sterilizable units available as option (HyPlus)
Main applications
  • Food industry
  • Beverage industry
Process

Freeze concentration process

Freeze concentration is the special application of suspension crystallization in the food industry. 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 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
Process flow diagram freeze concentration process
Process flow diagram freeze concentration process
Documents

Technical articles

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