Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Freezing Conditions on the Concentration-Efficiency in the Progressive Freeze-Concentration

Progressive Freezing에 의한 동결 농축법에 있어서의 농축효과에 미치는 동결조건의 영향

  • 배승권 (부산수산대학교 생물공학과)
  • Published : 1995.12.01
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Abstract

The concentration-efficiencyh of blue dextran solution in the progressive freeze-concentration was related to the freezing conditions such as the freezing speed and the stirring speed in the solution phase. From the theoreticla balance equation of heat and mass transfer at freezing front, the relationship between the freezing conditions and the ice structure at freezing front was drived. A high freeze-concentration efficiency was obtained under the operating conditions represented by a low speed of freezing and a high speed of stirring. The operating conditions were related to a smooth solid-liquid interface and these results were well explained by the theoretical equation. Effect of the solute component size on the concentration efficiency in the progressive freezeconcentration was also tested. The concentration efficiency of latex particles showed a lower value than that of blue dextran, however, its difference was insignificant.

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