LAUSR

ABSTRACT The freeze concentration of liquid foods is a technique that consists of separating the water from the liquid fluid food through freezing. It is an emerging technology that uses low temperatures in the process offering the advantage to maintain the organoleptic properties of the concentrated product. The parameters of the progressive freeze concentration process of sucrose solutions, through the ice lining technique, were optimized using the response surface methodology (RSM). To analyze the influence of the three factors (initial concentration, refrigerant temperature and agitation speed) on the response variables (average distribution coefficient, concentration index, and specific energy consumption), a central composite design (CCD) was used previously. It was possible to verify that the factors analyzed showed a significant influence on the final results of freeze concentration. The optimum work conditions were: initial concentration of 15°Brix, −20°C and 1500 RPM (Revolutions per minute).