DRY ELECTROSTATIC CONCENTRATION OF FROZEN AQUEOUS MIXTURES

RESEARCH ON A NOVEL MEANS OF PROCESSING FROZEN AQUEOUS BASED FOODS AND BEVERAGES, BASED ON ADVANCED ENERGY DYNAMIC'S STATE OF THE ART EXPERIENCE IN DRY ELECTROSTATIC SEPARATION, IS PROPOSED TO CONCENTRATE ORANGE JUICE AND A WIDE VARIETY OF OTHER JUICES AND FOODS. THE PROCESS IS BASED ON THE DIFFERENCE IN WORK FUNCTION OF ICE CRYSTALS COMPARED TO GLUCOSE AND OTHER JUICE CONSTITUENTS. IT REPRESENTS A MAJOR ADVANCE IN ENERGY SAVINGS IN THE ORDER OF ONE FIFTH THE ENERGY INPUT TO ACHIEVE RESULTS COMPARABLE TO CONVENTIONAL EVAPORATIVE PROCESSES WHILE AT THE SAME TIME RETAINING TASTE AND OTHER QUALITY FEATURES. IN ADDITION, THE PROCESS HAS THE POTENTIAL OF CONCENTRATING BOTH HAZARDOUS AND NON HAZARDOUS AQUEOUS WASTES.