LAUSR

Abstract Based on the porous morphological characteristics of the packed ice bed produced by suspension freeze concentration (FC), this study describes the introduction of a full-bed centrifugal filtration step to separate concentrated apple juice from the ice bed. After FC and centrifugal filtration, the recovery yield of soluble solids in the concentrated juice was 93.6%, with the other 6.4% solute lost due to the separation process. The permeability and permeability coefficient of the ice cake in the centrifugal filtration mathematical model were 4 × 10−8 m2 and 0.16 m s−1, respectively. The specific resistance of the ice cake was 4.10 × 104 m kg−1, which was at least one order of magnitude lower than that obtained from block FC. We believe that this strategy offers a viable alternative to the conventional wash column for the separation and purification of ice crystals and concentrate.