freeze concentration is a process of concentrating liquid products by freezing the water content and subsequently removing the so-formed ice crystals from the food system. in dairy processing, this technology offers the advantage of minimizing the heat abuse of sensitive milk components, such as proteins and flavors. it thus provides an opportunity for producing dairy ingredients with enhanced ...

Freeze concentration freezes or crystallises the water molecules out as ice crystals and leaves behind a highly concentrated solution. In conventional suspension freeze concentration where ice crystals formed as a suspension in the mother liquor, separation of ice is difficult. The size of the ice crystals is still very limited which will require usage of scraped surface heat exchangers, which ...

Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through image analysis. Preservation of volatile compounds was determined through GC-MS. The effect of coffee extract on flavour was determined after freeze concentration through senso...

production and characterization of soft cross-linked gelatin sponge by using glutaraldehyde for blood hemostasis application, is the goal of this study. biodegradable hydrogels were prepared through crosslinking of gelatin with glutaraldehyde followed by freeze drying. the effects of gelatin concentration, amount of crosslink agent and freeze drying temperature on mechanical properties and elas...

The primary physicochemical aspects of freezing are the substantial reduction water activity and increase osmotic pressure by freeze-induced concentration. temperature-dependent ice fraction subsequently affects changes in thermal properties specific chemical reaction processes. In frozen food, structure is strongly determined moving ice-front through balance mass transfer heat transfer. By con...