Freeze Concentration: An Alternative for Evaporation in the Citrus Industry

Open Access

22 March 1984

conference paper
Published by ASME International

p. 1-17
https://doi.org/10.1115/cec1984-3001

Abstract

Of the world’s total citrus crop a 40–45% is used for production of concentrated orange juice. The TASTE (Thermally Accelerated Short Time Evaporator) evaporators have become predominantly used in the citrus juice industry. In the sixties freeze concentration processes have been tried intensively. Paper published with permission.

Keywords

EVAPORATION

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