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SHOMER, I., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
FLAVIAN, S., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
SAMISH, Z., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
BEN‐GERA, I., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Vertical‐gradient freezing applied to sugar solutions and to apple juice resulted in the separation of the ice so that crystallization and separation were achieved in a single step. The influence of the nature of the constituents, viscosity and concentration is discussed. The process provides a potentially efficient method of freeze concentration or of removal of solids from solution. Copyright © 1973, Wiley Blackwell. All rights reserved
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Concentration of solutions by vertical‐gradient freezing
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SHOMER, I., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
FLAVIAN, S., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
SAMISH, Z., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
BEN‐GERA, I., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Concentration of solutions by vertical‐gradient freezing
Vertical‐gradient freezing applied to sugar solutions and to apple juice resulted in the separation of the ice so that crystallization and separation were achieved in a single step. The influence of the nature of the constituents, viscosity and concentration is discussed. The process provides a potentially efficient method of freeze concentration or of removal of solids from solution. Copyright © 1973, Wiley Blackwell. All rights reserved
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