Freeze Concentration Process and Its Applications in Food Industry

Year 2009, Volume: 7 Issue: 6, 47 - 51, 01.12.2009

Cüneyt Dinçer Ayhan Topuz

Abstract

Evaporation process has been conventionally applied for concentration of different liquid foodstuffs in food industry. This process, however, causes some problems in heat sensitive food products, such as; changes in aroma, color, taste, nutrient etc. In order to overcome these problems in concentration process requires further developments. Recently, like membrane processes, freeze concentration has been started to be replaced by evaporation process for many liquid foods. This novel concentration method has been tried in concentration of many different liquid foodstuffs at low and medium viscosity and rich in heat sensitive components. Although freeze concentration preserves aroma, taste and color of the products, it has also some disadvantages with respect to the evaporation process, such as; high cost, low capacity, low concentration limits

Keywords

Freeze concentration, Evaporation, Membrane processes

Dondurarak Konsantrasyon Đşlemi ve Gıda Endüstrisindeki Uygulamaları

Abstract

Gıda endüstrisinde sıvı haldeki ürünlerin konsantre edilmesi amacıyla genellikle evaporasyon işlemi uygulanmaktadır. Ancak, bu işlem ısıya duyarlı gıdaların konsantre edilmesi sırasında aroma, renk, tat, besin değeri değişimi gibi problemlere neden olmaktadır. Konsantrasyon işlemindeki bu problemlerin çözümü için yeni gelişmelere ihtiyaç duyulmuştur. Son zamanlarda membran teknolojisi gibi dondurarak konsantrasyon işlemi de birçok sıvı gıdanın konsantrasyonunda evaporasyon işleminin yerini almaya başlamıştır. Bu yeni konsantrasyon metodu ısıya duyarlı bileşenlerce zengin olan düşük ve orta viskoziteli sıvı ürünlerin konsantrasyon işleminde denenmiştir. Dondurarak konsantrasyon işlemi ürünlerin aroma, tat ve renk özelliklerini korumasına rağmen, evaporasyon işlemine nazaran yüksek maliyeti, düşük kapasite ve düşük konsantrasyon seviyesi gibi bazı dezavantajlara da sahiptir

Keywords

Dondurarak konsantrasyon, Evaporasyon, Membran teknolojisi

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