Progressive freeze concentration of orange juice in a pilot plant falling film

In the present study the cryoconcentration of orange juice was investigated, using a pilot plant unit for cryconcentration of liquids using a cold surface. The evolution in time of the concentration of solids in the juice and in the ice was analyzed during the process. It was found that the concentration of solids in the juice showed a linear increase in time at a rate of 0.75 degrees Brix/h until a final concentration of 28.8 degrees Brix. The concentration of solutes in the ice showed an exponential increase. Industrial relevance: The freeze concentration allows dewatering orange juice at temperatures below the water's freezing point, which allows obtaining products of better quality. The freeze concentration is a technology that allows eliminating water from the juices at temperatures below the water's freezing point, which allows obtaining products of better quality. This work has applied this technology to concentrate orange juice, obtaining promissory results. (C) 2010 Elsevier Ltd. All rights reserved.