What is the concentration of freezing?

Concentration of freezing is a technique used to extraction of water from the sample without losing valuable aromatic substances. One very common use of this method is handling fruit juices to produce concentrates with intense taste. The concentrate can be used to produce new products or freezing and mixing with water later to create a juice with fresh taste. Food processing equipment can maintain process devices for freezing concentration if they process large volumes of fruit juices. Historically, the concentration of freezing could be done by introducing the juice into the freezing environment and allowing it to sit overnight. The surface of the ice with a layer of liquid concentrate below would be formed on the surface. Alternatively, the juices of the frozen solids could be allowed to melt into the container to capture the liquid. The juice would first pour out and stay behind.

In commercial freezing concentration, these batch methods are not always effective. Instead, companies usually use a continuousLive process. The material passes through the cooling unit to cool it and support the formation of ice crystals. These can be filtered when the liquid moves through the unit, so that the concentrate leaves behind. The non -warming of the mixture allows it to maintain aromatic substances and flavors, so it will have an intense, rich taste.

Finished concentrates can be used in a number of different ways. Many of them have a long life after freezing and can be stored for use in different products. They can be used to make bottled juices as well as for use as sweeteners for products such as desserts and candies. Concentrated fruit juices tend to be extremely sweet. Folding concentrates allows companies to reduce storage volume while maintaining the most useful part of fruit juices.

It is possible to freeze concentrations at home processing, with the above dose method. The solution should not be disturbed when it begins to freeze because to can cause the distribution of ice crystals in the mixture, which will lead to a water concentrate. The finished concentrate can be stored in a frozen form for future use or added to cooking projects such as JAMS.

One of the advantages of this method is that it can reduce bacterial growth. Freezing can prevent infectious organisms and maintain concentrates safe. As long as they are treated carefully at a room temperature, they should not have the ability to cause food transmitted.