VACUUM-ASSISTED FREEZE CONCENTRATION OF SUCROSE SOLUTIONS
PASTEURIZING MILK
GROUP MEMBERS:
NUR ‘AIN MOHD. JAAFARCHEONG SOO EE
NURAIN SYAFIKA RADZALITOO JUN HAO
FATIN NABILAH NAWAWI
INTRODUCTION
• Advantage of one-step systemEfficiency of processing improved over
atmospheric conditionsHigher recovery of solutes
• TechniqueAttribute to the structure of frozen phaseActed as a porous solid matrix allowing the flow of
the concentrated solution
• OBJECTIVETo study the use of vacuum as a driving force To remove the concentrated solution from the ice
matrix In a one-step freeze concentration of sucrose
solution.
• MATERIALAqueous solution (Sigma-Aldrich,Dorset, UK) with
concentration of 5, 10, 15 and 20 wt%Distilled water in triplicate for assays with two
replicates
PROCESS FLOWCHART
Freezing
Suction Thawing
Sucrose solutions
Frozen samples
Concentrated solution
Remaining frozen sample
FREEZING
Figure 1: Freezing conditions of samples
Figure 2: Vacuum suction procedure
VACUUM SUCTION
Conclusion
As compared to atmospheric treatments, vacuum treatments are better due to :
•Process time (one-third of atmospheric treatments)•High values of recovered solute (0.5kg/kg)
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