Concentration method

Details Concentration method Concentration method

1985-08-19

1987-08-18

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Processes

Freeze drying or freeze concentrating

426387, 426492, 426495, 426599, A23L 212

Patent

active

046876715

ABSTRACT:
A method for concentrating aqueous mixtures and particularly mixtures which contain volatile desirable components such as flavor constituents is disclosed. An aqueous feed mixture is cooled sufficiently to produce ice crystals therein. The ice crystals are removed from the chilled mixture to produce a liquid phase from which some of the water has been removed and which is therefore concentrated. The concentrated liquid phase is split into two portions, one of which is collected as a first product, the other being first treated to separate the volatile components, which are recycled to the freezing step in which the ice crystals are formed. The residual liquid after the volatile component separation is then concentrated thermally in a conventional fashion to produce a second concentrated product which can be mixed with the first product to produce a product having a desired solids concentration and containing at least a substantial proportion of the original volatile components present in the feed.

REFERENCES:
patent: 1379470 (1921-05-01), Monti
patent: 2641550 (1953-06-01), Dykstra et al.
patent: 3044887 (1962-07-01), Smith et al.
patent: 3061448 (1962-10-01), Mojonnier et al.
patent: 3118776 (1964-01-01), Byer et al.

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