Progressive freeze concentration of whey protein solutions is evaluated. Since solutions in industry are more complex, the effect of the addition of sodium chloride and sucrose on the inclusion behaviour is studied as well. Using a progressive freeze concentrator solutions of whey protein and mixtures of whey protein and/or sucrose and/or sodium chloride were freeze concentrated. At an initial concentration of 4%(w/w), whey proteins were not included in the ice fraction. At higher concentrations the inclusions are caused by the increase in viscosity in the boundary layer, impeding mass transfer. The addition of sucrose caused a similar effect. Presence of sodium chloride causes inclusions through the occurrence of a zone where the solution is locally super-cooled and leads to the formation of dendritic ice which encapsulates pockets of solution in the ice layer. Mixtures of both sucrose and sodium chloride gave no additive effect on solute inclusion but just a concurrent effect.

评估乳清蛋白溶液的渐进冷冻浓度。由于工业中的解决方案更为复杂，因此还研究了添加氯化钠和蔗糖对包合行为的影响。使用渐进式冷冻浓缩器冷冻浓缩乳清蛋白和乳清蛋白和/或蔗糖和/或氯化钠的混合物的溶液。在 4% (w/w) 的初始浓度下，冰部分中不包含乳清蛋白。在较高浓度下，夹杂物是由边界层粘度增加引起的，阻碍了传质。蔗糖的加入引起了类似的效果。氯化钠的存在通过溶液局部过冷区域的出现而导致夹杂物，并导致枝状冰的形成，其包裹了冰层中的溶液袋。蔗糖和氯化钠的混合物对溶质包含没有附加作用，而只是同时作用。