Abstract
Abstract In this research, fractional freezing (FF) was introduced to replace the conventional evaporation to concentrate fruit juice which usually require a higher energy and cost demand. Response surface methodology (RSM) was applied to optimize the process, as well as to investigate the effect of coolant temperature and freezing time towards the efficiency of the concentration process to concentrate orange juice which is represented by Vitamin C increment and Effective Partition Constant (K). Subsequently, a validation experiment was conducted to validate the predicted optimum conditions given by RSM. From the result, the optimum value of Vitamin C increment (45%) and K value (0.78) were found at coolant temperature of -8°C and 30 minutes of freezing time, with error for both responses less than 10% from prediction.
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