Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation
Osmotic evaporation to concentrate clarified passion fruit juice was tried out on an industrial scale. A pilot plant that was equipped with a module containing 10.2 m2 of polypropylene hollow fibres was used to concentrate passion fruit juice up to a total soluble solids (TSS) content higher than 60 g/100 g at 30°C. Tangential velocity, temperature and concentration of solutions significantly influenced evaporation flux. An average evaporation flux of almost 0.75 kg h-1 m-2 was obtained with water, 0.65 kg h-1 m-2 when juice was concentrated to 40 g TSS/100 g and 0.50 kg h-1 m-2 when it reached 60 g TSS/100 g. A long-term trial, lasting 28 h, was successfully carried out without membrane fouling. Osmotic evaporation can be also conducted as a multistage procedure, giving a constant evaporation flux of around 0.62 kg h-1 m-2 when juice was concentrated from 14 to 60 g TSS/100 g. Sensory quality and vitamin C content were well preserved in the concentrated juice.
| Main Authors: | , , , , , |
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| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q02 - Traitement et conservation des produits alimentaires, jus de fruits, grenadille, évaporation, séchage osmotique, membrane, http://aims.fao.org/aos/agrovoc/c_3123, http://aims.fao.org/aos/agrovoc/c_13127, http://aims.fao.org/aos/agrovoc/c_2739, http://aims.fao.org/aos/agrovoc/c_36939, http://aims.fao.org/aos/agrovoc/c_28457, |
| Online Access: | http://agritrop.cirad.fr/479757/ http://agritrop.cirad.fr/479757/1/479757.pdf |
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