Concentration of pineapple juice by osmotic evaporation
| Autor: | Max Reynes, Manuel Dornier, Chularat Hongvaleerat, Lourdes M.C. Cabral, Suwayd Ningsanond |
|---|---|
| Přispěvatelé: | Université de Montpellier (UM), Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro), Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut National Polytechnique de Lorraine (INPL) |
| Rok vydání: | 2008 |
| Předmět: |
Concentration
Evaporation 02 engineering and technology engineering.material law.invention 0404 agricultural biotechnology Flux (metallurgy) Q02 - Traitement et conservation des produits alimentaires Brining law Soluble solids Jus d'ananas [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science Traitement Distillation ComputingMilieux_MISCELLANEOUS Chromatography Chemistry Pulp (paper) 04 agricultural and veterinary sciences 021001 nanoscience & nanotechnology Évaporation (en industrie) 040401 food science 6. Clean water PINEAPPLE JUICE engineering Fruit juice Ananas (fruits) 0210 nano-technology [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Qualité Food Science |
| Zdroj: | Journal of Food Engineering Journal of Food Engineering, Elsevier, 2008, 88 (4), pp.548-552. ⟨10.1016/j.jfoodeng.2008.03.017⟩ |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2008.03.017 |
| Popis: | The aim of this work was to evaluate the process of osmotic evaporation to concentrate pineapple juice. In order to study the effect of pulp content on the performance, clarified and single strength pineapple juices were successively concentrated up to 57 g 100 g−1 total soluble solids (TSS). Trials were carried out with a laboratory unit using saturated calcium chloride brine as the extracting phase. Under the operating conditions, the difference in temperature between the juice and the brine had a large influence on the water evaporation rate. The highest flux was obtained at 35 °C in the juice compartment and 20 °C on the brine side. Flux ranged from 2 to 13 kg h−1 m−2. It significantly decreased when the TSS content of the juice increased. For the same operating conditions, higher flux values were obtained when processing the clarified juice, which indicated an effect of pulp content on performance. At no time were significant changes observed in the quality of the products obtained from raw juices and juices from concentrates. |
| Databáze: | OpenAIRE |
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