Energy-efficient concentration of liquid foods becomes one of the key technologies of food and beverage industry, with the impacts on sustainability, quality of products, storage stability, transportation and handling expenses. Nowadays most of the liquid products - especially fruit juices - are concentrated by vacuum evaporation. This is an energy-intensive technology, plus - associated with the loss of the fresh juice’s flavours. The alternative methods, which offer surmounting of these deficiencies, are membrane and cryoconcentration ones. Membrane methods of liquid foods concentration reduce energy consumption several times (as compared with vacuum evaporation), but are characterized by low values of flow-rate and membranes’ stoppage (occlusion). Another shortage of the membrane-based concentration process is the substantial output reduction with the highly desirable decrease of the operating temperature. We consider that freeze concentration method (also called cryoconcentration) permits overcoming the above-mentioned drawbacks. Cryoconcentration - by its nature - is a lowtemperature technology, which ensures maximal quality of the final product; then - it offers the possibility to reduce (practically, to exclude) the loss of volatile components (for this purpose “indirect” crystallizers are preferable to be used); also energy consumption can be minimized through the rational utilization of the natural cold (low- temperature thermoaccumulation). The alleged limitation of the cryoconcentration method could be the low intensity of ice deposition. We prove that this limitation can be successfully avoided - due to application of the “microthermotechnical” solution. From the general reasons it comes - for cryoconcentration process intensifying it is necessary to expand the area of phases’ contact (that - in the case of cylindrical surface of sedimentation - means constructive increase in the number of heat-removing pipes, at reduction of their diameter). Calculation of the contact-freezing process allows optimizing cryoconcentrator’s design. Additionally, there appears an unusual - but favourable - reduction of linear resistance to heat transfer - concurrently with the growth of the ice layer thickness. We demonstrate that such a positive “microthermotechnical” effect can be achieved only in conditions of the reasonably small diameter of the ice-condensation surface. So, owing to the existence of the minimum for the linear resistance to heat transfer - at the sufficiently small diameter of the cryoconcentrator tube the increase in the thickness of the ice layer not simply does not create additional resistance for heat and mass transfer, but, on the contrary, - promotes its reduction. This non-trivial effect of freezing boosting can be efficiently combined with the additional - intensifying - electro-physical actions. Low-temperature cryoconcentration process contributes to conservation of all the thermolabile components of the product. Meantime, microorganisms also could survive at low temperatures. In order to ensure microbiological stability of the final products - we developed application of high voltage impulse technology for “cold” (low-temperature) sterilization.