Development of Freeze Concentration Experimental Setup for the Food Process Industry

Abstract

Every day in the twenty-first century, the globe evolves. Every area and business is seeing tremendous technological advancement. The most difficult difficulty in the food processing industry is managing dairy products with their original test, colors, fragrance, and so on. Traditionally, evaporation is used for this, but milk, in particular, loses its individuality. The freeze concentration technique is the solution to this problem. As a result, I created a prototype freeze concentration technique for the dairy business (especially milk). The freeze concentration process equipment with a 5-liter capacity is being designed. This apparatus is used for two distinct processes: crystallization and separation. Scrap surface heat exchanger (SSHe) is utilized for crystallization, and gravity filtration is employed for separation. This equipment is suitable for both continuous and batch processes. The SSHe has a 0.3 TR refrigeration system (Refrigerant- R134a) and a scrap RPM of 100. Similarly, the Separation tank features a rotor and a filtration column, the latter of which is supplied with a 2-micron stain-free steel filter. The system is made of food-grade materials and is thermally insulated with nitrated foam. The experimental work is also carried out, with an Amulet T-special milk serving as the experimental material. Various milk and water preparations are used in the experiment (5 litter total milk, 3-litter milk, 2 litter water and 2-litter milk, and 3-litter water). The qualitative and quantitative analyses are carried out through experimentation, wherein quantitative we observed, the freeze concentration process, the density of Chagares in the mother liquid, mass concentration and ice separation, and so on, and qualitative we observed milk colors, aroma, texture, and test. Apart from that we use a multi pass technique to get more concentration of liquid.