Cryoconcentration: an integrated agro food processing technique for concentration

Abstract

Cryo-concentration and/or freeze concentration (FC) is a best suitable alternative method to evaporation and membrane for concentrating liquid foods. Due to maintenance of low temperature and non-availability of vapor-liquid interfaces the quality of finished product is high. The main aim of freeze concentration process is to reduce the volume of water in a product while preserving its flavor, nutrients, and aroma. This method helps to maintain the integrity of thermolabile compounds, which might be lost through other concentration methods like evaporation. Freeze concentration can also be concluded as a highly effective and gentle method for concentrating liquids, particularly in the food and beverage industry. By freezing and removing water, the product preserves the original organoleptic and nutritional value of the product, which is compromised by heat-based conventional concentration techniques. By understanding the principle of freeze concentration, large and easily separated ice crystals can grow in liquid food which further aids in concentration of liquid by maintaining optimum concentration process in shorter period. Review summarizes different types and methods of cryo-concentration or freeze concentration, its process and application to improve quality of foods.