[Method of concentrating liquid food products]
2001
Burdo, O.H. | Svitlychny, P.I.
The invention contributes to the variety of studies in the field of food technology and can be used while concentrating juices, extracts, milk, milk serum and other food liquids by means of freezing. This method envisages freezing the water surface until it ices. Alternating the crystalization and melting processes is involved. Melting takes place on the border of ice and surface through which the heat exchange processes are performed. The energy of ice melting is used to condence and depress the cooling agent prior its throttling. In so doing each heat exchanger functions as a crystallizer and a melter. The invention provides the decreased energy consumption while concentrating food liquids
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