Resumen de Recuperación de solutos del hielo proveniente de un crioconcentrador de placas: cinética y concentración
Rafael Antonio Gulfo Cabrales
Research about the cryoconcentration process of food fluids is an important area of study. Cryoconcentration is a concentration process of fluids by separating water into ice shape. Freeze concentration, allows to obtain an organoleptic product of high quality, because of the low temperatures used during processing. However, a feature of the technique is the limitation of the concentration (from 45 to 55 °Brix) due to increasing the viscosity of the fluid and solutes retention in the ice. The objective of the current memory thesis is to investigate the recovery of solutes in the ice from a cryoconcentrator in falling-film layer, using the technique of fractional melting. The works are developed into three phases: a) In the first phase, the concentration of the fluid in a cryoconcentrator (Freeze concentrator) in falling- film layer was made. b) In the second phase, fractional thaws at controlled temperatures (20, 25 and 30 °C) were performed. c) The third phase allowed to establish, from the results, a method of calculation that involves melting fraction with concentration and time, allowing resemblance to operate with the ice of juices obtained by freeze concentration process. The results presented here are not only of academic interest, but also has technological importance,because it allows to simulate the recovery process of retained solutes in the ice of fruit juices and get: time thaw, the concentration and amount obtained for any fraction of the mass of ice. This allows studies on the recovery of the different fractions, in order to establish the best economic viability
