A basket-centrifuge was used to perform a full-bed filtration of the porous packed ice bed and concentrated fruit juice produced by suspension freeze concentration (FC). The analysis of the experimental results showed that the apple juice concentration was increased from the initial 10.2 ?SymbolpB@Bx to 19.6, 28.5 and 40.3 ?SymbolpB@Bx, after three passes of FC and three passes of centrifugal separation. The final recovery yield of soluble solids of the concentrated fruit juice was 93.6%, and the permeability and its coefficient of the ice bed in the centrifugal filtration mathematical model were 4×10^-8 m² and 0.16 m/s, respectively. The resistance of the filter cloth was 1.01×10⁸ m^-1, and the specific resistance of the ice cake was 4.10×10⁴ m/kg, one order lower in magnitude than that of the reported block FC. 4. This technique could be used for the separation and purification of ice crystals and concentrated liquid.