Effect of Process Parameters on the Progressive Freeze Concentration of Sucrose Solutions

摘要

The progressive freeze concentration of sucrose solutions was tested. The effect of the initial concentration of the solution (C-0), the temperature of the refrigerant (T), and the stirring speed (omega) on the final concentration of the solution (C-f) was determined. The effects were significant on the freeze concentration, for both individual and combined effects. The maximum concentration achieved in the progressive freeze concentration was 53 degrees Brix, when the initial concentration was 35 degrees Brix, at a speed of 800 rpm and a temperature of refrigerant of -20 degrees C. The best values of the concentration index (CI) are obtained at low concentrations, high omega, and low temperature. The average distribution coefficient ((K) over bar). increased with C-0. The average yield parameter (W-Y) at different initial concentrations is around 0.6 kg ice . kg sol(-1) . h(-1).