Abstract
A mathematical model was established to characterize the freeze concentration process based on the volume increase of materials, which was correlated with the crystallinity of the solution. The relationship between the height of liquid column and the solute concentration was measured on a multi-pass freeze concentrator. The results were compared with the model prediction and were used for model modification and the goodness of fit was high. The crystallization rate error was within 5%.
Publication Date
12-28-2019
First Page
14
Last Page
18
DOI
10.13652/j.issn.1003-5788.2019.12.003
Recommended Citation
Zhongxiang, DING; F, QINFrankG; Jiaojiao, YUAN; Runhua, JIANG; Simin, HUANG; and Youyuan, SHAO
(2019)
"Modeling and experimental verification of freeze concentration (and freeze desalination) progress based on characterizing the volumetric increment of materials,"
Food and Machinery: Vol. 35:
Iss.
12, Article 3.
DOI: 10.13652/j.issn.1003-5788.2019.12.003
Available at:
https://www.ifoodmm.cn/journal/vol35/iss12/3
References
[1] SNCHEZ J, RUIZ Y, AULEDA J M, et al. Freeze concentration in the fruit juices industry[J]. Food Science & Technology International, 2009, 15(4): 303-315.
[2] PETZOLD G, MORENO J, LASTRA P, et al. Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices[J]. Innovative Food Science & Emerging Technologies, 2015, 30: 192-197.
[3] HERNNDEZ E, RAVENTS M, AULEDA J M, et al. Concentration of apple and pear juices in a multi-plate freeze concentrator[J]. Innovative Food Science & Emerging Technologies, 2009, 10(3): 348-355.
[4] DING Zhong-xiang, QIN F G F, YUAN Jiao-jiao, et al. Concentration of apple juice with an intelligent freeze concentrator[J]. Journal of Food Engineering, 2019, 256: 61-72.
[5] MORENO F L, RAVENTS M, HERNNDEZ E, et al. Behaviour of falling-film freeze concentration of coffee extract[J]. Journal of Food Engineering, 2014, 141: 20-26.
[6] ROBLES C M, QUINTANILLA-CARVAJAL M X, MORENO F L, et al. Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts[J]. Journal of Food Engineering, 2016, 189: 72-81.
[7] PETZOLD G, ORELLANA P, MORENO J, et al. Vacuum-assisted block freeze concentration applied to wine[J]. Innovative Food Science & Emerging Technologies, 2016, 36: 330-335.
[8] ROESSL U, LEITGEB S, NIDETZKY B. Protein freeze concentration and micro-segregation analysed in a temperature-controlled freeze container[J]. Biotechnology Reports, 2015, 6(C): 108-111.
[9] ZAMBRANO A, RUIZ Y, HERNNDEZ E, et al. Freeze desalination by the integration of falling film and block freeze-concentration techniques[J]. Desalination, 2018, 436: 56-62.
[10] MIYAWAKI O, LIU Ling, SHIRAI Y, et al. Tubular ice system for scale-up of progressive freeze-concentration[J]. Journal of Food Engineering, 2005, 69(1): 107-113.
[11] RANDALL D G, NATHOO J, LEWIS A E. A case study for treating a reverse osmosis brine using eutectic freeze crystallization: Approaching a zero waste process[J]. Desalination, 2011, 266(1/2/3): 256-262.
[12] QIN F G F, CHEN Xiao-dong, FREE K. Freezing on subcooled surfaces, phenomena, modeling and applications[J]. International Journal of Heat & Mass Transfer, 2009, 52(5): 1 245-1 253.
[13] PRONK P, FERREIRA C A I, WITKAMP G J. A dynamic model of Ostwald ripening in ice suspensions[J]. Journal of Crystal Growth, 2005, 275(1): e1 355-e1 361.
[14] QIN F G F, YANG Min-lin, YANG Xiao-xi, et al. Experimental and thermal analysis of washing the packed ice bed in wash columns[J]. Aging Cell, 2010, 8(3): 2 835-2 847.