A novel freeze-concentration method was proposed to use solute elution from a frozen matrix as a concentrating operation. A batch crystallizer was made up to freeze solution with a jacket cooler, and a rod heater was set at the centre of the crystallizer in order to make the solution contact with the frozen zone. Commercial apple juice was employed as a model liquid food, and the concentration behavior was investigated with the present apparatus. It was found that the concentration clearly increased with time, and the concentrate was recovered at desirable level if the temperature of the jacket and the heater were properly selected. In fact almost all the solute could be recovered from the original apple juice. The present method would mainly be governed by the solute elution from a frozen phase to a liquid phase, therefore, would not require complicated operation. (C) 2009 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.