Abstract
Progressive freeze-concentration was effectively applied to concentrate tomato juice. Effective partition constant of the solute between the solid and liquid phases was determined for the total solid and KCl-based salt content. The partition constant for the salt was higher than that of total solid. The partition constant decreased with an increase in the stirring rate at the solid-liquid interface and with a decrease in the advance rate of ice front. After the concention of tomato juice by 4.1 fold by the present method and reconstitution based on Brix, no substantial differences were observed in acid content, vitamin C concentration, and color analysis.
