CHERRY JUICE CRYOCONCENTRATION METHOD Russian patent published in 2024 - IPC A23L2/02 A23L2/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of concentrated cherry juice. Disclosed is a method for cryoconcentration of cherry juice, in which freezing is carried out in a capacitance-type cryoconcentrator, wherein cryoconcentration is carried out in two steps: at the first stage, the initial cherry juice with dry substances content of 14.7% is subjected to freezing at the temperature of the heat exchange surface of minus 4 °C until the degree of freezing out of 55% of the weight of the initial solution is achieved, ice is melted and removed from the cryoconcentrator, obtained concentrate with dry substances content of 23.5% is sent to the second stage, where freezing is performed at heat exchange surface temperature minus 5.5 °C to achieve degree of freezing out of 40% of weight of initial solution, ice is melted and removed from cryoconcentrator and concentrate with dry substances content of 30.2% is obtained, wherein ice formed at both stages after melting is mixed and directed to parallel freezing stage at temperature of heat exchange surface minus 3.5 °C to achieve degree of freezing out of 43% of weight of initial solution, obtained concentrate with dry substances content of 14.7% is sent back to the first freezing stage.

EFFECT: invention is aimed at reducing the loss of dry substances in the formed ice with a high degree of concentration of cherry juice, at that, due to use of two-stage freezing technology allows to increase concentration of dry substances by 2.1 times, and due to use of parallel stage allows to reduce losses of dry substances in formed ice to 2.5%.

1 cl, 1 dwg, 4 ex