Solute inclusion during progressive freeze concentration: A state diagram approach

Jan Eise Vuist; Maarten A.I. Schutyser; Remko M. Boom

doi:10.1016/j.jfoodeng.2021.110928

Solute inclusion during progressive freeze concentration: A state diagram approach

Jan Eise Vuist, Maarten A.I. Schutyser^*, Remko M. Boom

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

3 Citations (Scopus)

Abstract

We propose a conceptual model for progressive freeze concentration, which predicts solute loss through inclusion in the ice based on the system's phase behaviour as illustrated in a state diagram. We compare the outcomes of the model for sodium chloride, sucrose, and bovine serum albumin (BSA). For ice growth rates in the order 10⁻² μm/s there was no solute inclusion for sodium chloride or sucrose, but above this range, local super-cooling gives rise to a freezing zone. In this freezing zone ice and solution co-exist and the resulting uneven advancement of the ice causes inclusions. The model predicts that for macromolecular solutions such as BSA, no inclusion will take place through the proposed mechanism.

Original language	English
Article number	110928
Journal	Journal of Food Engineering
Volume	320
DOIs	https://doi.org/10.1016/j.jfoodeng.2021.110928
Publication status	Published - May 2022

Keywords

Dewatering
Progressive freeze concentration
Solute inclusion
State diagram

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https://edepot.wur.nl/565260Licence: CC BY

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title = "Solute inclusion during progressive freeze concentration: A state diagram approach",

abstract = "We propose a conceptual model for progressive freeze concentration, which predicts solute loss through inclusion in the ice based on the system's phase behaviour as illustrated in a state diagram. We compare the outcomes of the model for sodium chloride, sucrose, and bovine serum albumin (BSA). For ice growth rates in the order 10−2 μm/s there was no solute inclusion for sodium chloride or sucrose, but above this range, local super-cooling gives rise to a freezing zone. In this freezing zone ice and solution co-exist and the resulting uneven advancement of the ice causes inclusions. The model predicts that for macromolecular solutions such as BSA, no inclusion will take place through the proposed mechanism.",

keywords = "Dewatering, Progressive freeze concentration, Solute inclusion, State diagram",

author = "Vuist, {Jan Eise} and Schutyser, {Maarten A.I.} and Boom, {Remko M.}",

note = "Publisher Copyright: {\textcopyright} 2022 The Authors",

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doi = "10.1016/j.jfoodeng.2021.110928",

language = "English",

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T2 - A state diagram approach

AU - Vuist, Jan Eise

AU - Schutyser, Maarten A.I.

AU - Boom, Remko M.

PY - 2022/5

Y1 - 2022/5

N2 - We propose a conceptual model for progressive freeze concentration, which predicts solute loss through inclusion in the ice based on the system's phase behaviour as illustrated in a state diagram. We compare the outcomes of the model for sodium chloride, sucrose, and bovine serum albumin (BSA). For ice growth rates in the order 10−2 μm/s there was no solute inclusion for sodium chloride or sucrose, but above this range, local super-cooling gives rise to a freezing zone. In this freezing zone ice and solution co-exist and the resulting uneven advancement of the ice causes inclusions. The model predicts that for macromolecular solutions such as BSA, no inclusion will take place through the proposed mechanism.

AB - We propose a conceptual model for progressive freeze concentration, which predicts solute loss through inclusion in the ice based on the system's phase behaviour as illustrated in a state diagram. We compare the outcomes of the model for sodium chloride, sucrose, and bovine serum albumin (BSA). For ice growth rates in the order 10−2 μm/s there was no solute inclusion for sodium chloride or sucrose, but above this range, local super-cooling gives rise to a freezing zone. In this freezing zone ice and solution co-exist and the resulting uneven advancement of the ice causes inclusions. The model predicts that for macromolecular solutions such as BSA, no inclusion will take place through the proposed mechanism.

KW - Dewatering

KW - Progressive freeze concentration

KW - Solute inclusion

KW - State diagram

U2 - 10.1016/j.jfoodeng.2021.110928

DO - 10.1016/j.jfoodeng.2021.110928

M3 - Article

AN - SCOPUS:85123923898

SN - 0260-8774

VL - 320

JO - Journal of Food Engineering

JF - Journal of Food Engineering

M1 - 110928

ER -

Solute inclusion during progressive freeze concentration: A state diagram approach

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Keywords

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