Freeze Concentration Process and Its Applications in Food Industry

Yıl 2009, Cilt: 7 Sayı: 6, 47 - 51, 01.12.2009

Cüneyt Dinçer Ayhan Topuz

Öz

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

Anahtar Kelimeler

Freeze concentration, Evaporation, Membrane processes

Dondurarak Konsantrasyon Đşlemi ve Gıda Endüstrisindeki Uygulamaları

Öz

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

Anahtar Kelimeler

Dondurarak konsantrasyon, Evaporasyon, Membran teknolojisi

Kaynakça

• Deshpande, S.S., Cheryan, M., Sathe, S.K., Salunke, D.K., 1984. Freeze concentration of fruit juices. CRC Critical Reviews in Food Science & Nutrition 20(3):173-247.
• Englezos, P., 1994. The freeze concentration process and its applications. Developments in Chemical Engineering and Mineral Processing 2(1): 3-15.
• Cemeroğlu, B., 2004. Meyve ve Sebzelerin Dondurularak Muhafaza Edilmesi, Cemeroğlu B (editör), Meyve ve Sebze İşleme Teknolojisi. Başkent Klişe Matbacılık, Ankara, Türkiye, 159- 163s.
• Zhang, Z., Hartel, R.W., 1996. A multilayer freezer for freeze concentration of liquid milk. Journal of Food Engineering 29 (1): 23-28.
• Bruin, S., Jongen, Th.R.G., 2003. Food Process Engineering: The last 25 years and challenges ahead. Comprehensive Reviews in Food Science and Food Safety 2(2): 42-82.
• Anon, 2009. http://www.gea-crystallization.com (Accessed 19 June 2009).
• Braddock, R.J., Marcy, J.E., 1985. Freeze concentration of pineapple juice. Journal of Food Science 50 (6): 1636-1939.
• Mil, P.J.J.M. van., Bouman, S., 1990. Freeze concentration of dairy products. Netherlands Milk and Dairy Journal 44: 21-31.
• Pelt, W.H.J.M. van., Bassoli, D.G., 1990. Freeze concentration: coffee-product and economic analysis. Café Cacao the 34 (1): 37-45.
• Hartel, R.W., Espinel, L.A., 1993. Freeze concentration of skim milk. Journal of Food Engineering 20 (2): 101-120.
• Ratkje, S.K., Flesland, O., 1995. Modelling the freeze concentration process by irreversible thermodynamics. Journal of Food Engineering 25 (4): 553-567.
• Rodríguez, M., Luque, S., Alvarez, J.R., Coca, J., 2000. A comparative study of reverse osmosis and freeze concentration for the removal of valeric acid from wastewaters, Desalination 127 (1): 1-11.
• Rane, M.V., Jabade, S.K., 2005. Freeze concentration of sugarcane juice in a jaggery making process. Applied Thermal Engineering 25 (14-15): 2122-2137.
• Miyawaki, O., Liu, L., Nakamura, K., 1998. Effective partition constant of solute between ice and liquid phases in progressive freeze- concentration. Journal of Food Science 63 (5): 756-758.
• Hernández, E., Raventós, M., Auleda, J.M., Ibarz, A., 2009. Concentration of apple and pear juices in a multi-plate freeze concentrator. Innovative Food Science and Emerging Technologies 10 (3): 348- 355.
• Aider, M., de Halleux, D., 2009. Cryoconcentration technology in the bio-food industry: Principles and applications. LWT - Food Science and Technology 42 (3): 679-685.
• Lemmer, S., Klomp, R., Ruemekorf, R., Scholz R., 2001. Preconcentration of Wastewater through the Niro Freeze Concentration Process. Chemical Engineering & Technology 24 (5): 485-488
• Bayindirli, L., Özbilgen, M., Ungan, S., 1993. Mathematical analysis of freeze concentration of apple juices. Journal of Food Engineering 19 (1): 95-107.
• Kobayashi, A., Shirai, Y., Nakanishi, K., Matsuno, R., 1996. A method for making large agglomerated ice crystals for freeze concentration. Journal of Food Engineering 27 (1): 1-15.
• Miyawaki, O., Liu, L., Shirai, Y., Sakashita, S., Kagitani, K., 2005. Tubular ice system for scale-up progressive freeze-concentration. Journal of Food Engineering 69 (1): 107-113.
• Habib, B., Farid, M., 2006. Heat transfer and operating conditions for freeze concentration in a liquid-solid fluidized bed heat exchanger. Chemical Engineering and Processing 45 (8): 698-710.
• Habib, B., Farid, M., 2007 Freeze concentration of milk and saline solutions in a liquid–solid fluidized bed: Part I. Experimental. Chemical Engineering and Processing 46 (12): 1400-1411.
• Nazir, S., Farid, M.M., 2008. Modeling ice removal in fluidized-bed freeze concentration of apple juice. American Institute of Chemical Engineers Journal 54 (11): 2999-3006.
• Widehem, P., Cochet, N., 2003. Pseudomonas syringae as an ice nucleator—application to freeze-concentration. Process Biochemistry 39 (4): 405-410.
• Watanabe, M., Arai, S., 1994. Bacterial ice- nucleation activity and its application to freeze concentration of fresh foods for modification of their properties. Journal of Food Engineering 22 (1-4): 453-473.
• Zheng, L., Sun, D.W., 2006. Innovative applications of power ultrasound during food freezing processes—a review. Trends in Food Science & Technology 17 (1): 16–23.
• Matsuda, A., Kawasaki, K., Kadota, H., 1999. Freeze concentration with supersonic radiation under constant freezing rate - Effect of kind and concentration of solutes. Journal of Chemical Engineering of Japan 32 (5): 569-572.
• Ramos, F.A., Delgado, J.L., Bautista, E., Morales, A.L., Duque, C., 2005. Changes in volatiles with the application of progressive freeze-concentration to Andes berry (Rubus glaucus Benth). Journal of Food Engineering 69 (3): 291-297.
• Braddock, R.J., Marcy, J.E., 1987. Quality of freeze concentrated orange juice. Journal of Food Science 52 (1): 159-162.
• Aider, M., de Halleux, D., 2008. Production of concentrated cherry and apricot juices by cryoconcentration technology. LWT - Food Science and Technology 41(10):1768-1775.