Verification of a Freeze Concentration Apparatus for Suspension Crystallization with Pomelo Juice

Here we report our development of a novel freeze concentration apparatus for suspension crystallization. The apparatus was evaluated after freeze concentration of Pomelo (Citrus grand is Osbeck) juice produced in Kochi prefecture. The stock juice before the concentration process was 11.0 degrees Brix. The consistency of the resulting juice concentrate ranged from 13.2 to 38.7 degrees Brix. Levels of fructose, glucose, sucrose, citric acid, malic acid, ascorbic acid. limonin. naringin. hesperidin and amino acids were higher in the juice concentrate than in the stock juice, when analyzed by the HPLC method. Brix degree was linearly correlated with the levels of each component. After freeze concentration processes (n=7) ranging from 29.7 similar to 42.0 degrees Brix, the average recovery rate was 87.9%. These results suggest that our apparatus is effective for stable concentration of Pomelo juice and has the capability to recover over 9096 of juice concentrate.