On the Concentration of Water Melon and Melon Juices

Abstract

Progressive freeze-concentration (PFC) was established as a much more flexible method regarding its operation, compared with the conventional equilibrium-suspension-crystallization method, which is limited to only continuous large-scale operation. PFC effectively concentrated water melon and melon juices, which are known to be difficult to concentrate because of their high heat-sensitivity and high viscosity. The concentrates were of high quality, retaining original flavor profiles, and are expected to be utilized as newly available foodstuffs.