METHOD FOR CRYOCONCENTRATION OF GRAPEFRUIT JUICE Russian patent published in 2023 - IPC A23L2/02 

FIELD: food industry.

SUBSTANCE: production of concentrated grapefruit juice. The method for cryoconcentrating grapefruit juice involves freezing it in a container-type cryoconcentrator. Moreover, cryoconcentration is carried out in 2 stages: at the first stage, the original grapefruit juice with a solids content of 9.8% is subjected to freezing at a heat exchange surface temperature of minus 2.5°C until the degree of freezing reaches 65% by weight of the original solution. The ice is melted and removed from the cryoconcentrator. The resulting concentrate with a dry matter content of 16.9% is sent to the second stage, where freezing is carried out at a heat exchange surface temperature of minus 4.5°C until the degree of freezing reaches 45% by weight of the original solution. The ice is melted and removed from the cryoconcentrator to obtain a concentrate with a solids content of 24.4%. In this case, 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 2.5°C until the freezing degree reaches 38% by weight of the original solution, the resulting concentrate with a dry matter content of 9.8% is sent back to the first freezing stage.

EFFECT: reducing the loss of dry substances in the resulting ice at a high degree of concentration of grapefruit juice.

1 cl, 1 dwg, 4 ex