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((Short description|Separating components of a mixture by their melting points))
((More citations needed|date=November 2010))
[[File:Ice wine grapes.jpg|thumb|Fractional freezing of grapes to concentrate grape sugar for making [[ice wine]]]]
((Crystallization))
'''Fractional freezing''' is a process used in [[process engineering]] and [[chemistry]] to [[Separation process|separate]] substances with different melting points. It can be done by partial melting of a solid, for example in [[zone melting|zone refining]] of [[silicon]] or [[metals]], or by partial [[crystallization]] of a liquid, as in '''freeze distillation''', also called '''normal freezing''' or '''progressive freezing'''. The initial sample is thus [[fractionation|fractionated]] ([[separation process|separated]] into [[fraction (chemistry)|fractions]]).

Partial crystallization can also be achieved by adding a dilute solvent to the mixture, and cooling and concentrating the mixture by evaporating the solvent, a process called solution crystallization.<ref name="Perry">((cite book
| last=Perry
| first=Robert
| author-link=Robert H. Perry
| author2=Don Green
| title=Perry's Chemical Engineers' Handbook
| publisher=McGraw-Hill International Editions
| year=2007
| pages=17–3 to 17–4
| isbn=978-0-07-142294-9))</ref> Fractional freezing is generally used to produce ultra-pure solids, or to concentrate heat-sensitive liquids.

==Freeze distillation==
((Confusing|date=January 2019))
[[File:Aventinus Weizen-Eisbock.jpg|thumb|upright|[[bock#Eisbock|Eisbock]] beer (12% alcohol) created via freeze distillation of doppelbock beer. Barrels of beer were originally left outdoors to partially freeze, then the ice removed.]]

Freeze [[distillation]] is a misnomer, because it is not distillation but rather a process of enriching a solution by partially freezing it and removing frozen material that is poorer in the dissolved material than is the liquid portion left behind. Such enrichment parallels enrichment by true distillation, where the evaporated and re-condensed portion is richer than the liquid portion left behind.

[[Ethanol]] and liquid water are completely miscible, but ethanol is practically insoluble in water ice. That means almost pure water ice can be precipitated from a lean ethanol-water mixture by cooling it sufficiently. The precipitation of water ice from the mixture enriches ethanol in the remaining liquid phase. The two phases can then be separated by filtration or decanting. The temperature at which water ice starts to precipitate depends on the ethanol concentration. Consequently, at a given temperature and ethanol concentration, the freezing process will reach an equilibrium at a specific ratio of water ice and enriched ethanol solution with a specific ethanol concentration. The temperatures and mixing ratios of these phase equilibria can be read from the [[phase diagram]] of ethanol and water. The maximum enrichment of ethanol in the liquid phase is reached at the [[eutectic system|eutectic point]] of ethanol and water, approximately 92.4&nbsp;weight-% ethanol at -123&nbsp;°C.<ref>https://serc.carleton.edu/files/research_education/equilibria/alcohol-ice.pdf ((Bare URL PDF|date=March 2022))</ref>

The best-known freeze-[[distilled beverage]]s are [[Applejack (beverage)|applejack]] and [[ice beer]]. [[Ice wine]] is the result of a similar process, but in this case, the freezing happens ''before'' the fermentation, and thus it is sugar, not alcohol, that gets concentrated.

==Purification of solids==
When a pure solid is desired, two possible situations can occur. If the contaminant is [[solid solution|soluble]] in the desired solid, a multiple stage fractional freezing is required, analogous to multistage [[distillation]]. If, however, a [[eutectic]] system forms (analogous to an [[azeotrope]] in distillation), a very pure solid can be recovered, as long as the liquid is not at its eutectic composition (in which case a mixed solid forms, which can be hard to separate) or above its eutectic composition (in which case the undesired solid forms).

==Concentration of liquids==
When the requirement is to concentrate a liquid phase, fractional freezing can be useful due to its simplicity. Fractional freezing is also used in the production of [[fruit juice]] [[concentrate]]s and other heat-sensitive liquids, as it does not involve heating the liquid (as happens during [[evaporation]]).

===Desalination===
Fractional freezing can be used to [[desalination|desalinate]] sea water. In a process that naturally occurs with sea ice, frozen salt water, when partially melted, leaves behind ice that is of a much lower salt content. Because [[sodium chloride]] lowers the [[melting point]] of water, the salt in sea water tends to be forced out of pure water while freezing, called [[brine rejection]]. Large lakes of higher salinity water, called [[polynyas]], form in the middle of floes, and the water eventually sinks to the bottom. Likewise, the frozen water with the highest concentration of salt melts first. Either method decreases the salinity of the remaining frozen water, and after multiple runs the results can be drinkable.

===Alcoholic beverages===
Fractional freezing can be used as a simple method to increase the alcohol concentration in [[brewing|fermented]] alcoholic beverages, a process sometimes called freeze distillation. Examples are [[applejack (beverage)|applejack]], made from [[cider|hard cider]], and [[bock#Eisbock|ice beer]]. In practice, while not able to produce an alcohol concentration comparable to [[distillation]], this technique can achieve some concentration with far less effort than any practical distillation apparatus would require. The danger of fractional freezing of alcoholic beverages is that it does not remove impurities, unlike (heat) distillation. Thus, fractional freezing may increase the ratio of impurities to the total volume of the beverage (though not necessarily the ratio of impurities to the amount of ethanol). This concentration may cause side effects to the drinker, leading to intense [[hangover]]s and a condition known as "apple palsy"<ref>((cite book|last1=Janik|first1=Erika|title=Apple a global history|date=2011|publisher=Reaktion Books|location=London|isbn=9781861899583|url=https://books.google.com/books?id=Ok33V8LTP88C&pg=PA63|access-date=3 October 2014))</ref> (although this term has also simply been used to refer to intoxication,<ref>((cite book|last1=Kaufman|first1=Martin|title=The University of Vermont College of Medicine|date=1979|publisher=University of Vermont College of Medicine|location=[Burlington, Vt.]|isbn=9780874511482|page=12|url=https://books.google.com/books?id=qP3CF3bE5iwC&pg=PR12|access-date=3 October 2014))</ref> especially from applejack.<ref>((cite book|last1=Nordegren|first1=Thomas|title=The A-Z encyclopedia of alcohol and drug abuse|date=2002|publisher=Brown Walker Press|location=Parkland, Fla.|isbn=9781581124040|page=78|url=https://books.google.com/books?id=4yaGePenGKgC&pg=PA78|access-date=3 October 2014))</ref>)

===Alternative fuels===
Fractional freezing is commonly used as a simple method to reduce the [[gel point (petroleum)|gel point]] of [[biodiesel]] and other alternative diesel fuels, whereby esters of higher gel point are removed from esters of lower gel point through cold filtering, or other methods to reduce the subsequent alternative fuel gel point of the fuel blend. This process employs fuel [[stratification (water)|stratification]] whereby components in the fuel blend develop a higher specific gravity as they approach their respective gel points and thus sink to the bottom of the container, where they can be removed.

==See also==
*[[Fractional crystallization (chemistry)]]
*[[Laser-heated pedestal growth]]
*[[Pumpable ice technology]]
*[[Zone melting]]

==References==
((Reflist))

==External links==
*[http://www.alchemywebsite.com/distillation_of_vinegar.html Freeze Distillation of Vinegar]

((DEFAULTSORT:Fractional Freezing))
[[Category:Fractionation]]
[[Category:Phase transitions]]
[[Category:Methods of crystal growth]]

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