Experimental Study on Freeze Concentration with Ice-lining

A new method of freeze concentration with ice-lining has been developed, which enables concentration of the solution to proceed only through the growth of an ice layer preformed on the inner wall of a agitated vessel crystallizer with cooling jacket. From the measurements of concentration and volume...

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Published inKAGAKU KOGAKU RONBUNSHU Vol. 24; no. 1; pp. 30 - 36
Main Authors YAZAWA, HISATOYO, YAMAZAKI, YUTAKA, HIRATA, YUSHI
Format Journal Article
LanguageJapanese
Published Tokyo The Society of Chemical Engineers, Japan 01.01.1998
Kagaku Kōgaku Kyōkai
Subjects
Online AccessGet full text
ISSN0386-216X
1349-9203
DOI10.1252/kakoronbunshu.24.30

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Abstract A new method of freeze concentration with ice-lining has been developed, which enables concentration of the solution to proceed only through the growth of an ice layer preformed on the inner wall of a agitated vessel crystallizer with cooling jacket. From the measurements of concentration and volume of the residual solution during the freezing process of cephalosporin C sodium solution, it is revealed that this method is superior for recovery of high concentrate compared with the simple method without ice-lining. The apparent partition coefficient of the solute was defined as the ratio of its concentration in the ice formed to that in the residual solution. The experimental results showed that the partition coefficient decreases with decreasing concentration of feed solution and the difference between the brine temperature and the freezing point of the feed solution, as well as with increasing impeller speed. In addition, it has been confirmed that this method results in little degradation to the substance contained in the concentrate compared with the ordinary method by evaporation.
AbstractList A new method of freeze concentration with ice-lining has been developed, which enables concentration of the solution to proceed only through the growth of an ice layer preformed on the inner wall of a agitated vessel crystallizer with cooling jacket. From the measurements of concentration and volume of the residual solution during the freezing process of cephalosporin C sodium solution, it is revealed that this method is superior for recovery of high concentrate compared with the simple method without ice-lining. The apparent partition coefficient of the solute was defined as the ratio of its concentration in the ice formed to that in the residual solution. The experimental results showed that the partition coefficient decreases with decreasing concentration of feed solution and the difference between the brine temperature and the freezing point of the feed solution, as well as with increasing impeller speed. In addition, it has been confirmed that this method results in little degradation to the substance contained in the concentrate compared with the ordinary method by evaporation.
Author YAZAWA, HISATOYO
HIRATA, YUSHI
YAMAZAKI, YUTAKA
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  fullname: HIRATA, YUSHI
  organization: Department of Chemical Science and Engineering, Graduate School of Engineering Science, OsakaUniversity
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1998 INIST-CNRS
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References Murase N. ; “Ice Crystal Formation and Unfrozen Water, ” Hyoumen, 29,571-583 (1991)
Fukusako, S. and M. Yamada ; “Freezing Characteristics of an Ethylene Grycol Solution, ” Nippon Kikaigakukai Ronbunshu, 55, 3787-3793 (1989)
Watanabe, M and S. Arai ; “Bacterial Ice-Nucleation Activity and its Application to Freeze Concentration of Fresh Foods for Modification of their Properties, ” J. Food Engng., 22,453-473 (1994)
Rosen J. ; “Freeze Concentration Beats the Heat, ” Mech Eng., 112, 46-50 (1990)
Kobayashi, A and Y. Shirai ; “A Method for Making Large Agglomerated Ice Crystals for Freeze Concentration, ” J. Food Engng., 27, 1-15 (1996)
Thijissen H. A. C. ; Freeze Drying and Advanced Food Technology, p. 481-500, Academic press, New York, USA (1975)
Flesland O. ; “Freeze Concentration by Layer Crystallization, ” Dry Technol, 13, 1713-1739 (1995)
Hartel R. W. and L. A. Espinel ; “Freeze Concentration of Skim Milk, ” J.Food Sci., 20,101-120 (1993)
Yamazaki, Y., J. McEntagart, K. Shinozaki and H. Yazawa ; “Kinetics and Mechanism of Decomposition of Cefazolin Ester in Phosphate Buffer Solution, ” Chem. Pharm. Bull., 44,599-601 (1996)
References_xml – reference: Hartel R. W. and L. A. Espinel ; “Freeze Concentration of Skim Milk, ” J.Food Sci., 20,101-120 (1993)
– reference: Flesland O. ; “Freeze Concentration by Layer Crystallization, ” Dry Technol, 13, 1713-1739 (1995)
– reference: Yamazaki, Y., J. McEntagart, K. Shinozaki and H. Yazawa ; “Kinetics and Mechanism of Decomposition of Cefazolin Ester in Phosphate Buffer Solution, ” Chem. Pharm. Bull., 44,599-601 (1996)
– reference: Murase N. ; “Ice Crystal Formation and Unfrozen Water, ” Hyoumen, 29,571-583 (1991)
– reference: Watanabe, M and S. Arai ; “Bacterial Ice-Nucleation Activity and its Application to Freeze Concentration of Fresh Foods for Modification of their Properties, ” J. Food Engng., 22,453-473 (1994)
– reference: Kobayashi, A and Y. Shirai ; “A Method for Making Large Agglomerated Ice Crystals for Freeze Concentration, ” J. Food Engng., 27, 1-15 (1996)
– reference: Thijissen H. A. C. ; Freeze Drying and Advanced Food Technology, p. 481-500, Academic press, New York, USA (1975)
– reference: Fukusako, S. and M. Yamada ; “Freezing Characteristics of an Ethylene Grycol Solution, ” Nippon Kikaigakukai Ronbunshu, 55, 3787-3793 (1989)
– reference: Rosen J. ; “Freeze Concentration Beats the Heat, ” Mech Eng., 112, 46-50 (1990)
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Snippet A new method of freeze concentration with ice-lining has been developed, which enables concentration of the solution to proceed only through the growth of an...
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SubjectTerms agitation
crystallization
freeze concentration
ice
Title Experimental Study on Freeze Concentration with Ice-lining
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