Progressive Freeze Concentration of Coconut Water

2014 ◽  
Vol 67 (2) ◽  
Author(s):  
Mazura Jusoh ◽  
Noor Naimah Mohamed Nor ◽  
Zaki Yamani Zakaria
Keyword(s):  
Sugar Content ◽  
Coconut Water ◽  
Coolant Temperature ◽  
K Value ◽  
Initial Concentration ◽  
Freeze Concentration ◽  
Concentration Technique ◽  
The World ◽  
Single Block ◽  
Nutritional Compounds

In order to provide convenience for consumers around the world, it is highly beneficial if the nutritious coconut water (CW) could be concentrated and just easily be added with water for later consumption. A new concentration technique is required to eliminate some parts of the water from the CW while retaining its nutritious and unique aroma. As Progressive Freeze Concentration (PFC) could retain the nutritional compounds, it was applied to concentrate CW and reduce its volume. In PFC system, only a single block of ice is formed as a layer on the cooled surface. A coil stainless steel crystallizer was used as FC unit to investigate the enhancement of sugar content in CW. The effect of initial concentration of CW was then investigated on the performance of the PFC system through the Effective Partition Constant (K) value and increment of sugar content. It was found that low initial concentration and intermediate coolant temperature yielded lower K value and high increment of sugar content. The best K achieved was 0.3101 and the highest increment of sugar content was 53% at initial concentration of 3 %Brix and coolant temperature of 12°C.

Enhancement of Sugar Content through Progressive Freeze Concentration: Effect of Initial Concentration

2014 ◽  
Vol 69 (4) ◽  
Author(s):  
Mazura Jusoh ◽  
Noor Naimah Mohamed Nor ◽  
Nurul Aini Amran ◽  
Shafirah Syamsuri
Keyword(s):  
Stainless Steel ◽  
Sugar Content ◽  
K Value ◽  
Initial Concentration ◽  
Freeze Concentration ◽  
Concentration Technique ◽  
High Sugar Content ◽  
Single Block ◽  
Nutritional Compounds ◽  
The Cost

A new concentration technique is required to eliminate portion of water from coconut water (CW) and reduce the cost of storage, handling and shipping. As Progressive Freeze Concentration (PFC) could retain the nutritional compounds, it was applied to concentrate CW and enhance its sugar content. In PFC system, only a single block of ice is formed as a layer on the cooled surface. A coil stainless steel crystallizer was used as FC unit to investigate the enhancement of sugar content in CW. The effect of initial concentration of CW was then investigated on the performance of the PFC system through the Effective Partition Constant (K) value and increment of sugar content. It was found that lower initial concentration yielded lower K, which is favourable and high sugar content. The best K achieved was of 0.3101 and the highest sugar content increment acquired was 53% with the range of initial concentration investigated (3 to 5%Brix).

Progressive Freeze Concentration of Coconut Water: Effect of Circulation Flowrate and Circulation Time

2014 ◽  
Vol 67 (3) ◽  
Author(s):  
Mazura Jusoh ◽  
Noor Naimah Mohamed Nor
Keyword(s):  
Conventional Method ◽  
Experimental Work ◽  
Sugar Content ◽  
Coconut Water ◽  
Circulation Time ◽  
Water Effect ◽  
K Value ◽  
Partition Constant ◽  
Freeze Concentration

Progressive freeze concentration integrated with a coil crystallizer was applied to concentrate coconut water in order to increase its sugar content. In progressive freeze concentration system, only a single ice is formed as a layer on cooled surface. It is introduced as an alternative in compensating the disadvantages of conventional method of freeze concentration, called suspension freeze concentration. In this research, the efficiency of the progressive freeze concentration system was determined through effective partition constant (K) value and percent increment of sugar content. Hence, the effect of circulation flowrate ranging from 2000 to 2800 ml/min and circulation time from 10 to 18 minutes on those two variables was then investigated through experiments designated using one factor at a time. From the experimental work, it was found that higher efficiency results at higher circulation flowrate of 2800 ml/min based on lower K and high percentage of sugar increment achieved. It was also found that the percentage of the sugar increment is high when the period given for circulating the solution is increased and the most suitable circulation time is 14 minutes.

scholarly journals Optimisation of stormwater purification in progressive freeze concentration: Stirring speed and initial concentration

2021 ◽  
Vol 4 (1) ◽  
pp. 8
Author(s):  
Farah Hanim Ab Hamid ◽  
Nur Asyida Mohd Asyrul
Keyword(s):  
Optimum Condition ◽  
Coolant Temperature ◽  
Process Conditions ◽  
Pipeline System ◽  
Distilled Water ◽  
Clean Water ◽  
High Toxicity ◽  
Initial Concentration ◽  
Freeze Concentration ◽  
Best Value

A method has been earnestly studied which is progressive freeze concentration (PFC). In this study, zinc chloride dissolved in distilled water has been used to signify stormwater as its amount is the highest and high toxicity in actual stormwater. Response surface methodology (RSM) was employed to determine the optimum condition of the process. The experiment was run by using the data generated from STATISTICA software with constant coolant temperature and rotation time which is at −8 °C and 15 minutes. The interaction between the process conditions gave significant effects to the effective partition constant (K) and solute recovery (Y). The predicted optimum condition for the system within the experimental ranges would be a stirring speed of 245 rpm and initial concentration of 6.846 mg/L with the best value for K and Y are predicted at 0.3357 and 0.5856, respectively. Shortage of clean water supply, flooding and excessive stormwater runoff became a concern towards the human being as these problems cannot be simply solved by building a specific pipeline system. Thus, an excellent approach and process needed to manage and purify the stormwater as well as transform it as one of the clean water resources.

scholarly journals Progressive freeze concentration of skimmed milk in an agitated vessel: Effect of the coolant temperature and stirring rate on process performance

2018 ◽  
Vol 25 (2) ◽  
pp. 150-159 ◽  
Author(s):  
Isabella de Bona Muñoz ◽  
Ariadna Rubio ◽  
Mónica Blanco ◽  
Mercè Raventós ◽  
Eduard Hernández ◽  
...  
Keyword(s):  
Freezing Point ◽  
Agitation Speed ◽  
Operating Conditions ◽  
Coolant Temperature ◽  
Freeze Concentration ◽  
Mechanical Stirring ◽  
Concentration Technique ◽  
Stirring Rate ◽  
Solids Concentration ◽  
Skimmed Milk

The aim of this study was to investigate the freeze-concentration of skimmed milk by a progressive freeze concentration process. The progressive freeze concentration procedure was performed at three different temperatures (−5, −10, and −15 ℃) and stirring rates (0, 500, and 1000 r/min). The solids concentration was determined and used for calculations of the efficiency of the process, concentrated yield, and experimental results validation. A general linear model was applied to determine the influence of the two factors studied, namely coolant temperature and agitation speed. In all tests, it was possible to concentrated skimmed milk with total solids content higher (P < 0.05) than ultra-high temperature skimmed milk. The highest concentration (P < 0.05) was achieved at low coolant temperature (−15 ℃) and high agitation speed (1000 r/min). The coolant temperature and the stirring rate both had a significant effect (P < 0.05) on the results of efficiency of the process and concentrated yield. Nevertheless, the parameter that showed the most significant effect in our study was the stirring rate. The tests presented a good fit since the root mean square values were below 25%. The freezing point temperatures of the concentrated milk fractions were lower than that of skimmed milk. Finally, the best-operating conditions in our study were achieved using a high coolant temperature (−5 ℃) and high mechanical stirring (1000 r/min), which was also the variable with the lowest (P < 0.05) retention of solids in the ice fraction. In our study, the progressive freeze concentration technique showed promise as an alternative for the dairy industry since it makes the development of new dairy products possible.

Effect of Coolant Temperature on Progressive Freeze Concentration of Refined, Bleached and Deodorised Palm Oil

2014 ◽  
Vol 69 (4) ◽  
Author(s):  
Mazura Jusoh ◽  
Norshafika Yahya ◽  
Farah Hanim Ab. Hamid ◽  
Nor Zanariah Safiei
Keyword(s):  
Palm Oil ◽  
Coolant Temperature ◽  
Effective Technique ◽  
Fractionation Process ◽  
K Value ◽  
Freeze Concentration ◽  
Conventional Fractionation ◽  
Slip Melting Point ◽  
Unit Operations

This study focused on the possibility of separating refined, bleached and deodorized palm oil (RBDPO) into olein and stearin by using progressive freeze concentration (PFC) as an alternative method to replace the conventional fractionation process. PFC has the potential to be a more effective technique for olein-stearin separation, with minimal changes in the product’s quality for producing high quality edible oil. Apart from that, it requires fewer unit operations compared to conventional methods. In this research, the parameter of coolant temperature was selected to investigate the performance of PFC using stainless steel crystallizer. In order to determine the system efficiency, effective partition constant (K) was investigated, while the quality of the oil was evaluated by iodine value (IV), slip melting point (SMP) and the percentage of olein yield. From the results, all the determinant parameters were found to be optimum at the coolant temperature of 28°C. At this optimum point, K value, IV, SMP and olein yield were found to be 0.2715, 55.84 wijs, 23.10°C and 67.8537%, respectively.

Effect of Coolant Temperature on Desalination Process via Progressive Freeze Concentration

2014 ◽  
Vol 695 ◽  
pp. 443-446 ◽  
Author(s):  
Ab. Hamid Farah Hanim ◽  
A.Rahim Norfatiha ◽  
Norzita Ngadi ◽  
Zaki Yamani Zakaria ◽  
Jusoh Mazura
Keyword(s):  
System Performance ◽  
New Technologies ◽  
Pure Water ◽  
Coolant Temperature ◽  
Clean Water ◽  
Ice Crystal ◽  
Freeze Concentration ◽  
Salinity Reduction ◽  
The World ◽  
Crystal Block

The world is still suffering from a shortage of clean water supply and the problem is expected to become more serious in the future. Consequently, researchers have been trying to find the best solution to address this problem by introducing new desalination technologies that are able to accommodate the demand for clean water which is increasing from time to time. One of the new technologies introduced is the desalination of seawater through freeze concentration. In this study, progressive freeze concentration (PFC) is implemented to produce pure water in the form of ice crystal block and leave behind a higher concentration solution. The effect of coolant temperature was investigated and the efficiency of the system was reviewed based on the value of effective partition constant, K which is defined by the ratio of solute in ice and liquid phase. The low value of K leads to the best efficiency for the system. Apart from that, the efficiency, E% and salinity reduction were also calculated in order to determine the system performance.

Progressive Freeze Concentration of Coconut Water: Effect of Coolant Temperature on Process Efficiency and Heat Transfer

2014 ◽  
Vol 695 ◽  
pp. 447-450
Author(s):  
Safiei Nor Zanariah ◽  
Mohamed Nor Noor Naimah ◽  
Norzita Ngadi ◽  
Zaki Yamani Zakaria ◽  
Jusoh Mazura
Keyword(s):  
Heat Transfer ◽  
Operation Time ◽  
Coconut Water ◽  
Process Efficiency ◽  
Coolant Temperature ◽  
Ice Crystal ◽  
Water Effect ◽  
Freeze Concentration ◽  
Overall Heat Transfer Coefficient ◽  
Heat Transfer Efficiency

In this research, coconut water was concentrated by applying progressive freeze concentration (PFC) using coil crystallizer. Overall heat transfer coefficient (U) was analyzed from the process by varying different coolant temperature values since both of them are closely related. In this case, heat transfer efficiency depends strongly on ice crystal formed on the inner cooled surface and is explained theoretically from that angle. At optimum flowrate, operation time and initial concentration best results were observed at-10oC of coolant temperature where the concentration efficiency and effective partition constant (K) obtained were 48% and 0.2 respectively. Meanwhile, U obtained at the first and second stages were 183.0046 W/m2oC but dropped at lower value at later stage at 154.9625 W/m2oC due to ice fouling.

Progressive Freeze Concentration for Wastewater Treatment from Food Industry

2019 ◽  
Vol 797 ◽  
pp. 55-64 ◽  
Author(s):  
Farah Hanim Ab Hamid ◽  
Siti Nurajjar Jami
Keyword(s):  
Wastewater Treatment ◽  
Food Industry ◽  
Pure Water ◽  
Coolant Temperature ◽  
Wastewater Sample ◽  
Ice Crystal ◽  
K Value ◽  
Freeze Concentration ◽  
Simulated Wastewater ◽  
Crystal Block

Crystallization technique is one of the potential techniques to deal with wastewater treatment. In this work, progressive freeze concentration (PFC) technique was studied for its effectiveness in wastewater treatment from food industry. In PFC, pure water is produced in the form of ice crystal block and leave behind a higher concentration solution. The effect of coolant temperature and stirring speed on the effective partition constant (K) and solute recovery (Y) were investigated. Glucose solution was used as simulated wastewater sample. The best conditions were found at the moderate coolant temperature of -10°C and maximum stirring speed of 500 rpm, resulted in the lowest K value and highest Y, lead to the highest efficiency on the wastewater treatment.

scholarly journals Antioxidant Activity, Sugar Content and Phenolic Profiling of Blueberries Cultivars: A Comprehensive Comparison

2018 ◽  
Vol 46 (2) ◽  
pp. 639-652 ◽  
Author(s):  
Onur Tolga OKAN ◽  
İlhan DENİZ ◽  
Nurettin YAYLI ◽  
İhsan Güngör ŞAT ◽  
Mehmet ÖZ ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Sugar Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
The World ◽  
Comprehensive Comparison

Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3-GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93-36832.96 µmol troloks/100 g, β-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products.

scholarly journals Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
J. A. E. C. Jayawardena ◽  
M. P. G. Vanniarachchy ◽  
M. A. J. Wansapala
Keyword(s):  
Total Yield ◽  
Liquid Product ◽  
Operating Conditions ◽  
Coconut Water ◽  
Optimum Operating ◽  
Liquid Food ◽  
Ice Melting ◽  
Freeze Concentration ◽  
Melting Technique ◽  
Sample Vessel

Coconut water is a highly nutritious liquid food which is a by-product of the desiccated coconut industry. Freeze concentration is the most suitable concentration method for coconut water since the low-temperature operation for concentration does not deteriorate the original quality of coconut water. Suspension freeze concentration (SFC) and progressive freeze concentration (PFC) are the available FC methods, and SFC is a complex and expensive method compared with PFC. PFC is a novel freeze concentration technique to concentrate liquid food by using a simple system. The limitation of PFC is the lower product yield than SFC, and to overcome the problem, the partial ice-melting technique can be used. A simple cylindrical apparatus was used for PFC which consists of a sample vessel, agitator system, and a cooling bath (at −23°C±2°C temperature). The final concentration of the liquid product was directly affected by the apparatus agitator speed and sample vessel dipping speed. PFC agitator speed of 290 rpm and dipping speed of 1.3 cm h-1 were reported as the optimum operating conditions to achieve the highest concentration for the PFC apparatus used in this study. Using optimized agitation speed and dipping speed, coconut water was concentrated up to Brix 8.5° from the initial concentration of Brix 3.5°. PFC coconut water achieved 73.56% of total yield, 2.42 of concentration ratio, 0.7° of ice phase concentration, and 0.08 of effective partition coefficient. The partial melting technique was successfully explored by recovering initial ice fractions with high solute concentrations, and the total yield was improved up to 80%.

Sign in / Sign up

Export Citation Format

Share Document