Concentration freezing extracts water from a sample without losing aromas. It’s commonly used to produce intensely flavored fruit juice concentrates, which can be used in a variety of products. The process is based on the fact that solutions have a lower freezing point than plain water. Commercial freezing concentration uses a continuous process to filter ice crystals from the liquid, leaving behind a concentrate. The finished concentrates have a long shelf life and can be used as sweeteners. Freeze concentration can limit bacterial growth and keep concentrates safe.
Concentration freezing is a processing technique used to extract water from a sample without losing valuable aromas. A very common use of this method is in the manipulation of fruit juices to produce intensely flavored concentrates. The concentrate can be used to make new products, or frozen and then mixed with water to produce a fresh tasting juice. Food processing plants can maintain freeze concentration process equipment if they handle high volumes of fruit juices.
This process is based on the fact that solutions have a lower freezing point than plain water. Historically, freeze strength could be achieved by placing the juice in a freezing environment and letting it sit overnight. A crust of ice would form on the surface, with a layer of concentrated liquid underneath. Alternatively, frozen solid juices can be allowed to melt in a container to catch the fluid. The juice would pour out first, leaving the ice behind.
In commercial freezing concentration, these batch methods are not always efficient. Instead, companies typically use a continuous process. The material is passed through a refrigeration unit to cool it down, promoting the formation of ice crystals. These can be filtered as the liquid moves through the unit, leaving behind a concentrate. Not heating the mixture allows the aromas and flavors to be preserved, so it will have an intense and rich taste.
The finished concentrates can be used in many different ways. Many have a long shelf life once frozen and can be stored for use in a variety of products. They can be used to make packaged juices, as well as being used as a sweetener for products such as desserts and candies. Fruit juice concentrates tend to be extremely sweet. Concentrate storage allows companies to reduce storage volume while preserving the most useful component of fruit juices.
You can use freeze concentration in crafting at home, with the batch method discussed above. The solution should not be disturbed as it begins to freeze, as this can cause ice crystals to spread throughout the mixture, which will result in an aqueous concentrate. The finished concentrate can be stored in frozen form for future use or added to cooking projects like jams.
An advantage of this method is that it can limit bacterial growth. Freezing can inhibit infectious organisms and keep concentrates safe. As long as they’re handled carefully at room temperature, they shouldn’t have the ability to cause foodborne illness.
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