GB493398A - Improved method of concentrating aqueous solutions, suspensions and the like - Google Patents
Improved method of concentrating aqueous solutions, suspensions and the likeInfo
- Publication number
- GB493398A GB493398A GB27633/37A GB2763337A GB493398A GB 493398 A GB493398 A GB 493398A GB 27633/37 A GB27633/37 A GB 27633/37A GB 2763337 A GB2763337 A GB 2763337A GB 493398 A GB493398 A GB 493398A
- Authority
- GB
- United Kingdom
- Prior art keywords
- liquid
- gas
- evaporating
- per cent
- carried out
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
Aqueous liquids, such as natural juices, milk, extracts, and the like, are converted into liquid concentrates by first freezing out some of the water, and then evaporating the residue further at a temperature below the boiling point at the pressure used, the water vapour evolved being caused to diffuse in an indifferent gas immediately on leaving the liquid. The freezing step is carried out by any known process. The evaporation step is carried out with a large liquid surface and a relatively low pressure of the gas, which may be hydrogen, above the surface. The diffusion path is kept short, preferably below 3 cm. and advantageously below 1 cm. The indifferent gas may be streamed over the surface of the liquid, and the loss of the aroma vapours from the liquid may be completely suppressed by moving the gas towards the surface at a velocity at least equal to the diffusion velocity of the aroma vapours. Skin formation in the evaporating liquid can be avoided by use of slowly rotating discs partly immersed in the liquid. The latent heat of evaporation may be supplied by means of pre-heated gas. Concentrates containing over 65 per cent of solids and 80 per cent of the original vitamins can be made.ALSO:Aqueous liquids, such as natural juices, milk, extracts and the like are converted into liquid concentrates by first freezing out some of the water, and then evaporating the residue further at a temperature below the boiling point at the pressure used, the water vapour evolved being caused to diffuse in an indifferent gas immediately on leaving the liquid. The freezing step is carried out by any known process. The evaporation step is carried out with a large liquid surface and a relatively low pressure of the gas, which may be hydrogen, above the surface. The diffusion path is kept short, preferably below 3 cm. and advantageously below 1 cm. The indifferent gas may be streamed over the surface of the liquid, and the loss of the aroma vapours from the liquid may be completely suppressed by moving the gas towards the surface at a velocity at least equal to the diffusion velocity of the aroma vapour. Skin formation in the evaporating liquid can be avoided by use of slowly rotating discs partly immersed in the liquid. The latent heat of evaporation may be supplied by means of pre-heated gas. Concentrates containing over 65 per cent of solids and 80 per cent of the original vitamins can be made.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE493398X | 1936-10-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB493398A true GB493398A (en) | 1938-10-07 |
Family
ID=6544553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB27633/37A Expired GB493398A (en) | 1936-10-10 | 1937-10-11 | Improved method of concentrating aqueous solutions, suspensions and the like |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB493398A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0044747A2 (en) * | 1980-07-22 | 1982-01-27 | THE PROCTER & GAMBLE COMPANY | Process for preparing citrus fruit juice concentrates |
-
1937
- 1937-10-11 GB GB27633/37A patent/GB493398A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0044747A2 (en) * | 1980-07-22 | 1982-01-27 | THE PROCTER & GAMBLE COMPANY | Process for preparing citrus fruit juice concentrates |
| EP0044747A3 (en) * | 1980-07-22 | 1982-02-03 | The Procter & Gamble Company | Process for preparing citrus fruit juice concentrates |
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