Comparison between different ion exchange resins for the deacidification of passion fruit juice
Passion fruit is highly appreciated for its aroma, but its strong acidity limits its use in formulated food products. In this study, deacidification of clarified passion fruit juice using ion exchange resins has been evaluated. Ten commercial weakly basic anion exchange resins were compared using a 50 ml column. The deacidification was carried out in order to increase juice pH from 3 to 4. The increase in pH was obtained by reduction of the citric ions that were exchanged by the OH-ions of the resin. The flow rate had a significant effect on the volume of juice treated. The lower the flow rate, the higher the volume of juice obtained. Assays were done in order to reduce reagent consumption during regeneration. Also, the use of a solution of NaOH 32 gI-1 at 4 BVh-1 gave a satisfactory regeneration and low consumption of rinsing water. The physico-chemical properties of deacidified juice using different resins were identical to one another. Amberlite IRA67, IRA95 and Duolite A378 and A7 were the most suitable resins for the deacidification of the passion fruit juice because of the low consumption of regenerants and the high yield of deacidified juice obtained.
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Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, grenadille, jus de fruits, Passiflora edulis, désacidification, échange d'ion, résine, http://aims.fao.org/aos/agrovoc/c_13127, http://aims.fao.org/aos/agrovoc/c_3123, http://aims.fao.org/aos/agrovoc/c_5618, http://aims.fao.org/aos/agrovoc/c_34252, http://aims.fao.org/aos/agrovoc/c_3933, http://aims.fao.org/aos/agrovoc/c_6519, |
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dig-cirad-fr-5132032024-01-28T11:18:00Z http://agritrop.cirad.fr/513203/ http://agritrop.cirad.fr/513203/ Comparison between different ion exchange resins for the deacidification of passion fruit juice. Vera Calle Edwin Rafael, Dornier Manuel, Ruales Jenny, Vaillant Fabrice, Reynes Max. 2003. Journal of Food Engineering, 57 (2) : 199-207.https://doi.org/10.1016/S0260-8774(02)00298-4 <https://doi.org/10.1016/S0260-8774(02)00298-4> Comparison between different ion exchange resins for the deacidification of passion fruit juice Vera Calle, Edwin Rafael Dornier, Manuel Ruales, Jenny Vaillant, Fabrice Reynes, Max eng 2003 Journal of Food Engineering Q02 - Traitement et conservation des produits alimentaires grenadille jus de fruits Passiflora edulis désacidification échange d'ion résine http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_34252 http://aims.fao.org/aos/agrovoc/c_3933 http://aims.fao.org/aos/agrovoc/c_6519 Passion fruit is highly appreciated for its aroma, but its strong acidity limits its use in formulated food products. In this study, deacidification of clarified passion fruit juice using ion exchange resins has been evaluated. Ten commercial weakly basic anion exchange resins were compared using a 50 ml column. The deacidification was carried out in order to increase juice pH from 3 to 4. The increase in pH was obtained by reduction of the citric ions that were exchanged by the OH-ions of the resin. The flow rate had a significant effect on the volume of juice treated. The lower the flow rate, the higher the volume of juice obtained. Assays were done in order to reduce reagent consumption during regeneration. Also, the use of a solution of NaOH 32 gI-1 at 4 BVh-1 gave a satisfactory regeneration and low consumption of rinsing water. The physico-chemical properties of deacidified juice using different resins were identical to one another. Amberlite IRA67, IRA95 and Duolite A378 and A7 were the most suitable resins for the deacidification of the passion fruit juice because of the low consumption of regenerants and the high yield of deacidified juice obtained. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/513203/1/513203.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/S0260-8774(02)00298-4 10.1016/S0260-8774(02)00298-4 http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=176810 info:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(02)00298-4 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/S0260-8774(02)00298-4 |
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Q02 - Traitement et conservation des produits alimentaires grenadille jus de fruits Passiflora edulis désacidification échange d'ion résine http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_34252 http://aims.fao.org/aos/agrovoc/c_3933 http://aims.fao.org/aos/agrovoc/c_6519 Q02 - Traitement et conservation des produits alimentaires grenadille jus de fruits Passiflora edulis désacidification échange d'ion résine http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_34252 http://aims.fao.org/aos/agrovoc/c_3933 http://aims.fao.org/aos/agrovoc/c_6519 |
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Q02 - Traitement et conservation des produits alimentaires grenadille jus de fruits Passiflora edulis désacidification échange d'ion résine http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_34252 http://aims.fao.org/aos/agrovoc/c_3933 http://aims.fao.org/aos/agrovoc/c_6519 Q02 - Traitement et conservation des produits alimentaires grenadille jus de fruits Passiflora edulis désacidification échange d'ion résine http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_34252 http://aims.fao.org/aos/agrovoc/c_3933 http://aims.fao.org/aos/agrovoc/c_6519 Vera Calle, Edwin Rafael Dornier, Manuel Ruales, Jenny Vaillant, Fabrice Reynes, Max Comparison between different ion exchange resins for the deacidification of passion fruit juice |
description |
Passion fruit is highly appreciated for its aroma, but its strong acidity limits its use in formulated food products. In this study, deacidification of clarified passion fruit juice using ion exchange resins has been evaluated. Ten commercial weakly basic anion exchange resins were compared using a 50 ml column. The deacidification was carried out in order to increase juice pH from 3 to 4. The increase in pH was obtained by reduction of the citric ions that were exchanged by the OH-ions of the resin. The flow rate had a significant effect on the volume of juice treated. The lower the flow rate, the higher the volume of juice obtained. Assays were done in order to reduce reagent consumption during regeneration. Also, the use of a solution of NaOH 32 gI-1 at 4 BVh-1 gave a satisfactory regeneration and low consumption of rinsing water. The physico-chemical properties of deacidified juice using different resins were identical to one another. Amberlite IRA67, IRA95 and Duolite A378 and A7 were the most suitable resins for the deacidification of the passion fruit juice because of the low consumption of regenerants and the high yield of deacidified juice obtained. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires grenadille jus de fruits Passiflora edulis désacidification échange d'ion résine http://aims.fao.org/aos/agrovoc/c_13127 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5618 http://aims.fao.org/aos/agrovoc/c_34252 http://aims.fao.org/aos/agrovoc/c_3933 http://aims.fao.org/aos/agrovoc/c_6519 |
author |
Vera Calle, Edwin Rafael Dornier, Manuel Ruales, Jenny Vaillant, Fabrice Reynes, Max |
author_facet |
Vera Calle, Edwin Rafael Dornier, Manuel Ruales, Jenny Vaillant, Fabrice Reynes, Max |
author_sort |
Vera Calle, Edwin Rafael |
title |
Comparison between different ion exchange resins for the deacidification of passion fruit juice |
title_short |
Comparison between different ion exchange resins for the deacidification of passion fruit juice |
title_full |
Comparison between different ion exchange resins for the deacidification of passion fruit juice |
title_fullStr |
Comparison between different ion exchange resins for the deacidification of passion fruit juice |
title_full_unstemmed |
Comparison between different ion exchange resins for the deacidification of passion fruit juice |
title_sort |
comparison between different ion exchange resins for the deacidification of passion fruit juice |
url |
http://agritrop.cirad.fr/513203/ http://agritrop.cirad.fr/513203/1/513203.pdf |
work_keys_str_mv |
AT veracalleedwinrafael comparisonbetweendifferentionexchangeresinsforthedeacidificationofpassionfruitjuice AT dorniermanuel comparisonbetweendifferentionexchangeresinsforthedeacidificationofpassionfruitjuice AT rualesjenny comparisonbetweendifferentionexchangeresinsforthedeacidificationofpassionfruitjuice AT vaillantfabrice comparisonbetweendifferentionexchangeresinsforthedeacidificationofpassionfruitjuice AT reynesmax comparisonbetweendifferentionexchangeresinsforthedeacidificationofpassionfruitjuice |
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1792495520730578944 |