Freeze Concentration - GEA Messo PT

Freeze ConcentrationIceCon the next generationGEA Messo PT

GEA Messo PTGEA Messo PT is well established as a globallyrecognized technology supplier in the fieldof crystallization.GEA Messo PT grew from the merge of theGerman based GEA Messo GmbH and theNetherlands based GEA Niro PT B.V. intoone operational entity. The newly formedcompany combines the two technologycenters for solution crystallization (Messo,Germany) and melt crystallization/freezeconcentration (Niro PT, the Netherlands).This group forms the largest knowledgebase with over 55 years experience incrystallization technologies.GEA Messo PT forms part of the GEA ProcessEngineering segment of the GEA Group.‘s-Hertogenbosch, the NetherlandsDuisburg, Germany

Introducing Freeze ConcentrationMany industries need to dewater aqueous solutions. Theobjectives of the process vary widely depending on thespecific applications. They range from achieving highquality concentrates (food liquids) to creating ultra-puresubstances (chemical industries).Freeze concentration equals qualityFreeze concentration is synonymous with supreme qualityconcentrates. Freeze concentration converts part of thewater of aqueous solutions into pure ice crystals. Completeseparation of these ice crystals result in specific removal ofwater at very low processing temperatures.The result is unprecedented product quality.When supreme quality liquid food concentrates arerequested then freeze concentration is the process of yourchoice. Niro PT invented, developed and commercializedthe present day freeze concentration technology. A newgeneration low cost system called IceCon has now beendeveloped.No other concentration processes can obtain theoutstanding product qualities which are achievable withfreeze concentration technology.The very gentle concentration at sub-zero temperaturesallows product freshness to be maintained andpractically eliminates all biological degradation. Since thecrystallization process is highly specific for water and novapour phase is present, all volatile aromas and flavourswill be preserved in the liquid concentrate.Advantages of the FC process••no loss of volatiles or solids••sub-zero temperature processing••maintains original product characteristics••elimination of microbiological activity••closed system, prevents oxidation••continuous operation••no need for intermediate cleaning••continuous and stable operation••flexibility in feed composition

Your business and Freeze ConcentrationThe freeze concentrationprocess provides:••premium quality concentrates••development of new products••quality improvement combined with spray drying••reduction of cost combined with freeze drying••preservation of product properties••increased stability••alternative for products not-from-concentrateLiquidsConcentration by water removal has been a commonprocedure among liquid food processors for many years.Rather than moving tons of water around the world,they reduce volume to economize on packaging, storageand transportation. Conventional thermal concentrationmethods often compromise quality by heat damage andloss of important flavour components.Here, the IceCon freeze concentration process makes thedifference. This highly specific and low temperature waterremoval technique has proven to be superior in retainingthe food product’s original properties.Nutriceutical productsMany nutreuticical products experience a loss of activityif processed through other processes. IceCon is idealfor treating heat-sensitive substances. The valuablecomponents can now be concentrated from their naturalsource.

EconomicsFreeze concentration yields premium quality products.Additional advantages include low energy cost and acontinuous process that enables long operating periodswithout intermediate cleaning. The total cost can becompetitive with conventional systems. You receiveunmatched quality as an extra reward. Our specialists willbe happy to provide detailed insight about the feasibilityof the process for your product.CapacitiesThe capacity range available in industrial plants is verybroad. Present day freeze concentration units have waterremoval capacities ranging from 5 to 30,000 kg per hour.The process can handle a variety of products from smallvolume specialty to large scale commodity products.Try it yourselfSeeing is believing. Where calculations may suffice forproven applications, new applications and productsdemand that the technical feasibility is demonstrated priorto the investment. With various pilot plants available youcan rent a fully transportable unit to conduct in-housetrials. Or simply supply the feed stock and allow us toproduce the concentrate samples for you, with the optionto witness yourself.Pilot plant unit

Proven ApplicationsSoluble/liquid coffee and tea••quality improvement••aroma retention••product development••quality boost of freeze- or spray drying••cost reductionCitrus juices, fruit- and vegetable juices••maintain natural freshness••quality retention••premium branding••cost reduction••product development••high quality ingredientsBeer••only proven concentration technique••economic storage and distribution••peak shaving••reducing aging time••product development••ice beer••stability improvementVinegar••ingredient of high concentration••the only viable concentration technique••cost reductionWine••control of alcohol level••cost reduction••high quality intermediateDairy products••new product development••high quality ingredients••improved final products••better semi-finished products for processorsMeat and fish extracts••quality retention••new product developmentHerb and vegetable extracts••no thermal damage to active components••quality retention••new product development

IceCon Freeze ConcentrationWhat is freeze concentration?Freeze concentration is the removal of pure water in theform of ice crystals at sub-zero temperatures. IceCon is thelatest innovation of freeze concentration design.How the process worksThe diagram below shows the complete process in itssimplest form. This single stage process consists of onecrystallizer (1) and one wash column (2). The crystallizeris a vessel with a cooling jacket. The inner wall of thevessel is scraped. The outer wall is cooled by a circulatingrefrigerant. Ice production and ice crystal growth takeplace inside the crystallizer. By creating residencetime ice crystals grow, creating an optimal crystal sizedistribution for efficient separation. In the wash column,the concentrated liquid is separated efficiently from theice crystals. A compressed ice crystal bed is washed withmelted ice to remove all traces of concentrated liquid.Freeze concentration ensures that all original productcharacteristics remain in the concentrate.Wash column with wash front

Contact us at:www.gea-messo-pt.comProcess EngineeringGEA Messo PTThe Netherlands:De Beverspijken 7b5221 EE ‘s-HertogenboschTel. + 31 73 6390 390, Fax + 31 73 6312 349sales.niropt.nl @ geagroup.comGermany:Friedrich-Ebert-Strasse 13447229 DuisburgTel. + 49 2065-903 0, Fax + 49 2065-903 199info.geamesso.de @ geagroup.com05/2011 All rights reserved. Printed in the Netherlands