In conventional processes, such as evaporation, higher levels of concentration can be
reached compared with freeze concentration or membrane techniques. However, the …

A thorough literature survey was conducted on the freezing‐melting (FM) process for
desalination. Collected literatures were studied and analyzed to identify the current state‐of …

Desalination by freeze crystallization is a freezing-melting process in which water is
crystallized to ice and separated from saline solution. This area is observing a renascence to …

In the present study the cryoconcentration of orange juice was investigated, using a pilot
plant unit for cryconcentration of liquids using a cold surface. The evolution in time of the …

The standard methods of producing concentrated grape must are vacuum evaporation and
reverse osmosis. Concentration by freezing is the system that comes closest to the ideal …

Progressive freeze‐concentration was effectively applied to concentrate glucose in a model
solution. Effective partition constants of the solute between the liquid and solid phases were …

Progressive freeze-concentration utilizes the concentration phenomena of a solute at the ice-
solution interface moving from one end of a vessel to the other end. It is characterized by …

In this article we will examine the process for concentration of apple and pear juices as well
as concentration of sugar solutions modelling pear juice (simulation fluid) using a …

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit
products with good sensory quality, long shelf life, and high nutritional value. To meet these …

Rheology is the science of deformation and flow behavior of fluid. Knowledge of rheological
properties of fluid foods and their variation with temperature and concentration have been …