VACUUM-ASSISTED FREEZE CONCENTRATION OF SUCROSE SOLUTIONS

PASTEURIZING MILK

GROUP MEMBERS:

NUR ‘AIN MOHD. JAAFARCHEONG SOO EE

NURAIN SYAFIKA RADZALITOO JUN HAO

FATIN NABILAH NAWAWI

INTRODUCTION

• Advantage of one-step systemEfficiency of processing improved over

atmospheric conditionsHigher recovery of solutes

• TechniqueAttribute to the structure of frozen phaseActed as a porous solid matrix allowing the flow of

the concentrated solution

• OBJECTIVETo study the use of vacuum as a driving force To remove the concentrated solution from the ice

matrix In a one-step freeze concentration of sucrose

solution.

• MATERIALAqueous solution (Sigma-Aldrich,Dorset, UK) with

concentration of 5, 10, 15 and 20 wt%Distilled water in triplicate for assays with two

replicates

PROCESS FLOWCHART

Freezing

Suction Thawing

Sucrose solutions

Frozen samples

Concentrated solution

Remaining frozen sample

FREEZING

Figure 1: Freezing conditions of samples

Figure 2: Vacuum suction procedure

VACUUM SUCTION

Conclusion

As compared to atmospheric treatments, vacuum treatments are better due to :

•Process time (one-third of atmospheric treatments)•High values of recovered solute (0.5kg/kg)