METHOD OF CRYOCONCENTRATING OF GRAPE JUICE Russian patent published in 2023 - IPC A23L2/02 

FIELD: food industry.

SUBSTANCE: method of cryoconcentrating grape juice involves freezing it in a capacitive-type cryoconcentrator. Moreover, cryoconcentration is carried out in 2 stages: at the first stage, the original grape juice with a dry matter content of 15.5% is subjected to freezing at a heat exchange surface temperature of minus 4°C until the degree of freezing reaches 50% of the mass of the original solution. The ice is melted and removed from the cryoconcentrator. The resulting concentrate with a dry matter content of 22.6% is sent to the second stage, where freezing is performed at a heat exchange surface temperature of minus 6°C until the degree of freezing reaches 3% by weight of the original solution. The ice is melted and removed from the cryoconcentrator to obtain a concentrate with a dry matter content of 29.7%. The ice formed at both stages after melting is mixed and sent to a parallel freezing stage at a heat exchange surface temperature of minus 3°C until the freezing degree reaches 46% by weight of the original solution, the resulting concentrate with a dry matter content of 15.5% is sent back to the first freezing stage.

EFFECT: invention is aimed at reducing the loss of dry substances during cryoconcentration of grape juice.

1 cl, 1 dwg, 4 ex