Freeze-concentration is a method of freezing and removing some water in natural fruit and vegetable juices with a view of obtaining high-quality concentrates or commercial fruit and vegetable juices.
冷冻浓缩是将天然果蔬汁中的部分水冻结成冰并将其分离去除，以得到高品质的浓缩汁或成品果蔬汁的浓缩方法。
Freeze concentration of liquid foods has been employed on a wide range of products, although not all are commercially employed.
液体食品的冷冻浓缩尽管不完全被商业采用，但它却已应用在各种的产品中。
Freeze concentration provides an efficient means for separating water from the more volatile alcohol.
冷冻浓缩把水从易挥发酒精中分离出来提供了一种有效方式。
Freeze concentration is a relatively new technology.
相对而言，冷冻浓缩是一项新技术。
The major factor which affects freeze concentration is agitation speed.
影响冷冻浓缩的主要因素是搅拌速度。
The basic principle and current situation of freeze concentration are introduced briefly.
本文简要介绍了冷冻浓缩的基本原理和研究现状。
Thermally sensitive products, like milk and fruit juices, retain their original quality after freeze concentration due to the low temperature.
由于低温操作，一些热敏产品，如乳和果汁，在冷冻浓缩后仍保持原有品质。
Progressive freeze concentration was applied to the solution of glucose and tomato juice and got better effects.
渐进冷冻浓缩用于葡萄糖溶液、番茄汁的浓缩取得了较好的浓缩效果。
In order to decrease the juice loss during freeze concentration progress of ice crystals and improve the concentration speed, its essential to obtain the growth law of ice crystals.
为了降低果汁在冷冻浓缩过程中由于冰晶夹带造成的的损失并提高浓缩速度，需要获得冷冻浓缩过程中冰晶的增长规律。
Those products for which the concentrate commands sufficient value, usually based on flavor or quality characteristics, are candidates for freeze concentration.
通常基于风味和质量特征要求具有较高价值的产品才推荐使用冷冻浓缩方法。
It was found that when the urea concentration of wastewater was higher than 26.3%, urea would crystallize with ice before the freeze concentration limitation.
研究结果表明：尿素废水在达到浓缩极限之前，当尿素浓度高于26·3%时，继冰晶析出之后会共晶析出尿素；
A general list of technologies that accomplish liquid concentration includes evaporation, reverse osmosis, ultrafiltration, and freeze concentration.
通常例举的液体浓缩技术包括蒸发、反渗透、超滤和冷冻浓缩。
The quality of dry white grape wine could be improved by the use of freeze concentration.
通过冷冻浓缩技术改善了干白葡萄酒的品质。
A novel continuous freeze concentration installation based on progressive freeze concentration method is introduced.
介绍了一种基于界面渐进原理的新型连续式冷冻浓缩装置。
Ice nucleation active substance which was expected to be a high active freezing agent was applied in food freezing such as freeze concentration.
冻核活性物质期望成为高活性的冻结剂在食品冷冻浓缩等方面得到应用。
The paper conducted the basic study on the freeze concentration in green tea drink systematically and comprehensively.
本论文主要对冷冻浓缩在绿茶饮料中的应用进行较为系统、全面的基础研究。
Finally, freeze concentration was compared with other concentrations, to verify the the feasibility of the application of that in green tea.
最后将冷冻浓缩与其他浓缩方式进行了比较，验证冷冻浓缩在绿茶茶汤中应用的可行性。
Design of a freeze concentration system must take into account the natural freezing-point depression observed in many foods.
设计冷冻浓缩系统时，我们必须考虑到许多食品的自然冰点下降。
Volatile compounds in tomato juice have been detected by TCT-GC-MS from the concentrate juice using the methods of nanofiltration, freeze concentration, vacuum evaporation and ultrafiltration.
运用TCT GC MS联用仪检测纳滤浓缩、冷冻浓缩、真空蒸发浓缩以及超滤澄清处理对番茄汁挥发性成分的影响。
Progressive freeze concentration concentrates solute of liquid phase by means of the ice layer moving from one side of vessel to the other side.
渐进冷冻浓缩利用冰层从容器的一端向另一端成长而使液相溶质浓缩。
The recent research achievements of freeze concentration are presented. The wishes for changing the status of high cost in freeze concentration are brought up.
冷冻浓缩的最新研究成果，为改变冷冻浓缩高成本的现状带来了希望。
At room temperature, membrane concentration of the lowest energy consumption, freeze concentration was slightly higher than rotrary evaporation.
在室温条件下，膜浓缩的能耗最低，冷冻浓缩的能耗略高于蒸发浓缩。
At room temperature, membrane concentration of the lowest energy consumption, freeze concentration was slightly higher than rotrary evaporation.
在室温条件下，膜浓缩的能耗最低，冷冻浓缩的能耗略高于蒸发浓缩。
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