Abstract
Cryoconcentration is commonly used in the bio-food industry in order to separate more concentrated phase from the initial solution. We have done experiments to obtain the effective partition coefficient of solution in progressive freezing-concentration by using the directional solidification method. The interface concentration was evaluated from the relation of the freezing-point depression degree to the temperature. The experimental data of sucrose were presented as a function of freezing velocity. It is confirmed that the increase of the heat transfer rate raises the ice progress velocity and decreases the effective partition coefficient.
