Külmkontsentreerimine

Külmkontsentreerimine, also known as freeze concentration, is a process used to increase the concentration of a solution by freezing. This method separates water from dissolved solutes based on the principle that when a solution freezes, the ice crystals that form are essentially pure water, leaving the solutes behind in the unfrozen liquid.

The process typically involves cooling the solution to a temperature below its freezing point but above the freezing point of pure water. This controlled cooling allows ice crystals to nucleate and grow. As the ice crystals form, they exclude dissolved substances, which become more concentrated in the remaining liquid phase. Once a sufficient amount of ice has formed, it is separated from the concentrated liquid, usually through filtration or centrifugation. The separated ice can then be melted to obtain purified water, while the concentrated liquid is the desired product.

Külmkontsentreerimine is a gentle process that operates at low temperatures, which is particularly beneficial for heat-sensitive substances such as food products, beverages, and biological materials. Unlike evaporation, it avoids high temperatures that can degrade flavor, aroma, or nutritional value. This makes it a valuable technique in the food industry for concentrating fruit juices, dairy products, and coffee, as well as in the pharmaceutical and biotechnology sectors for concentrating proteins and other biomolecules. The energy efficiency of freeze concentration can also be advantageous, especially in scenarios where waste heat is available.