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CONCENTRATION
Sublimation of Water
Sublimation is the direct transition from solid state to
gaseous state without melting. Sublimation occurs at a
definite range of temperatures and pressures, depending on
the substance in question
Freeze Concentration
When a solution or a liquid food is frozen, water is
separated from the rest of the solution as crystals of
pure water ice. Subsequently, the mixture can be
separated into ice and a concentrated solution.
Since freeze concentration occurs without heating
and without boiling, the thermal damage and loss of
volatile aroma that characterize evaporative
concentration are completely avoided.
Thus, freeze concentration is, in theory, particularly
suitable for heat sensitive liquid foods containing
volatile aromas. Coffee extracts, fruit juices and their
recovered essences would be natural candidates for
freeze concentration.