Water removal is the key to concentrate all aqueous products.
GEA has enhanced the freeze concentration process with its unique solid-liquid separation into a sophisticated process that effectively eliminates these losses and fits perfectly into the modern processing plant. The schematic illustrates a basic single-stage freeze concentration process based on the patented GEA IceCon™ process. This technique creates the optimum growth conditions for an efficient separation of the ice crystals and provides the highest concentration factor for most food liquids.
Commercial systems are designed from standard component sizes depending on your throughput requirements. Multistage systems allow for any capacity from 10 to 5,000 kg/h.
How it works
Process description IceCon®
Freeze concentration is the removal of pure water in the form of ice crystals at subzero temperatures. IceCon® is the latest innovation of freeze concentration design. The diagram below shows the complete process in its simplest form. This single stage process consists of one crystallizer (1) and one wash column (2). The crystallizer is a vessel with a cooling jacket. The inner wall of the vessel is scraped. The outer wall is cooled by a circulating refrigerant. Ice production and ice crystal growth take place inside the crystallizer. By creating residence time ice crystals grow, creating an optimal crystal size distribution for efficient separation. In the wash column, the concentrated liquid is separated efficiently from the ice crystals. A compressed ice crystal bed is washed with melted ice to remove all traces of concentrated liquid. Freeze concentration ensures that all original product characteristics remain in the concentrate.
Many industries need to dewater aqueous solutions. The objectives of the process vary widely depending on the specific applications. They range from achieving high quality concentrates (food liquids) to creating ultra-pure substances (chemical industries). Freeze concentration is synonymous with supreme quality concentrates. Freeze concentration converts part of the water of aqueous solutions into pure ice crystals. Complete separation of these ice crystals result in specific removal of water at very low processing temperatures. The result is unprecedented product quality.
IceCon simplified freeze concentration process - Brochure
Freeze Concentration of Dairy Products - Technical Data Sheet
Liquid Coffee: Freeze Concentration of Coffee Extract - Technical Data Sheet
Freeze Concentration of Vinegar - Technical Data Sheet
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Freeze Concentration of Citrus and other Fruit Juices - Technical Data Sheet
Soluble Coffee: Freeze Concentration of Coffee Extract - Technical Data Sheet
Freeze Concentration of Herbal Extracts and Nutriceuticals - Technical Data Sheet
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