Freeze Concentration of Black Currant Juice

• Published in: Chemical engineering & technology Vol. 33; no. 5; pp. 762 - 766
• Main Authors: Dette, S. S., Jansen, H.
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag 01-05-2010; WILEY‐VCH Verlag
• Subjects: Crystallization; Freeze Concentration; Liquid Foods; Suspension; Vitaceae
• ISSN: 0930-7516; 1521-4125
• DOI: 10.1002/ceat.200900553

Freeze concentration is a method used to remove pure water from juice, wine, or beer by means of crystallization. The closed and fully filled liquid system completely preserves the quality of the fresh juice while operating at subzero Celsius temperatures. The aroma (including the volatile aroma that characterizes freshly squeezed juice), color, and flavor remain in the concentrated juice. Another advantage of this proven technology is the low operating temperature used that allows concentration of heat sensitive products such as black currant juice. The quality of freeze concentrated products cannot be achieved by any other technology. The solid concentration of the freeze concentrated black currant juice was increased to 39 Degrees Brix (Bx). It will be shown that the quality of this juice is equal to that of the fresh juice in all aspects. None of the aroma or fruitiness is lost.
Freeze concentration is a method used to remove pure water from juice, wine, or beer by means of crystallization. An advantage of this technology is that it completely preserves the quality of the fresh juice, so that aroma, color, and flavor remain in the concentrated black currant juice.