Abstract
Dewatering of fish protein hydrolysates is energy intensive process. The freeze concentration is one of the solutions, which provide high quality of concentrate, energy efficiency and sustainability of the hydrolysate production. This study investigates two important aspects: crystallization of water in fish protein hydrolysates and separation of the ice from the concentrate. The processes were modelled using Modelica tools and MATLAB. The models were validated via experimental campaign and literature review. When the influence of the following factors were taken into account: refrigeration temperature, fluid flow, concentration of solids and ice fraction.
