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Reverse osmosis was considered as a process to recover and concentrate juice solids from the discharged ice produced by freeze concentration. So the combined process of freeze concentration and reverse osmosis for juice concentration was investigated. 1) The freezing point as measured by agitating was almost the same temperature as the freezing point measured by ice seeding and melting point at various juice Brix. 2) As the Brix of the feed juice increased in the concentration test by freezing, the removal rate of ice crystals decreased. The concentration was limited to about 43°Bx, and it was observed that the juice solids contained in the discharged ice crystals rapidly increased at levels higher than 30°Bx of the feed juice. 3) In the concentration test by reverse osmosis using respectively 1°, 2.5° and 5.0Bx diluted feed juices, it was observed that the lower the Brix of the feed juice, the bigger the coefficient of permeation rate. The COD value of permeate was 35-45ppm. 4) The gas chromatogram of volatiles from concentrate by this combined process showed the same peak pattern qualitatively as compared with the original single strength juice. 5) Sensory test : The degree of freshness of the concentrate from the combined process was only a little lower than that of the original juice, but much better than that of the concentrate from vacuum evaporation, by comparison.
日本食品保蔵科学会の論文