- Guarantees 100% retention of aroma, flavor and color during the concentration step
- Preserves heat-sensitive components thanks to gentle, sub-zero process conditions
- Minimizes energy consumption compared to evaporation
- Provides easy-to-clean and low maintenance equipment
- Offers flexibility for multiproduct processing
- Fruit & vegetable juices
- Coffee & tea extracts
- Herbal extracts
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.