MATHEMATICAL-ANALYSIS OF FREEZE CONCENTRATION OF APPLE JUICE

Apple juice concentrate was produced by freeze concentration. A double-strength juice was produced in a single-stage process, whereas with a multi-stage process higher concentration levels were achieved. Lowering the refrigeration temperature shortened the time required to achieve a certain concentration level. To account for the distribution of the apple juice solids between the juice and ice, a distribution coefficient was found A sigmoidal curve was fitted to describe the freeze concentration process and simulated the experimental data with correlation coefficients of approximately 0.99.