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Type: Artigo de periódico
Title: Evaluation of reverse osmosis and osmotic evaporation to concentrate camu-camu juice (Myrciaria dubia)
Author: Rodrigues, RB
Menezes, HC
Cabral, LMC
Dornier, M
Rios, GM
Reynes, M
Abstract: This study presents a first evaluation of the potential of two membrane processes for the production of concentrated camu-camu juice with high vitamin C content. A clarified camu-camu juice at around 64 g kg(-1) of total soluble solids (TSS) with an average ascorbic acid content of 11 g kg(-1) was subsequently concentrated by reverse osmosis and osmotic evaporation at low temperature (20-35 degreesC). Reverse osmosis trials were carried out in a pilot scale equipment, using a composite film membrane with 95% NaCl rejection. The average permeate flux obtained were between 18 and 50 kg h(-1) m(-2) depending on the transmembrane pressure used. The maximum total soluble solids content reached was 255 g kg(-1) at 60 bar and the ascorbic acid losses were between 8% and 18%. Osmotic evaporation trials were carried out using a laboratory unit with a PTFE flat sheet membrane with an average pore diameter of 0.2 mum. In that case, the juice was concentrated in two steps, the first concentrating the juice up to 250 g kg(-1) TSS, and the second from 250 to 640 g kg(-1) TSS. The difference in temperature between the juice and the brine had a great influence on the evaporation rate. The higher average evaporating flux obtained was 12 kg h(-1) m(-2). For all experiments, the ascorbic acid losses were about 3% that indicated the efficiency of the process in maintaining the nutritional quality of the juice regarding vitamin C content. These two membrane concentration processes are very interesting for the concentration of camu-camu juice. The low concentration level that can be reached is the major drawback of reverse osmosis. Osmotic evaporation allows to produce a concentrate with more than 10% of ascorbic acid. (C) 2003 Elsevier Ltd. All rights reserved.
Subject: Camu-camu (Myrciaria dubia)
reverse osmosis
osmotic evaporation
osmotic distillation
fruit juice
ascorbic acid
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Journal Of Food Engineering. Elsevier Sci Ltd, v. 63, n. 1, n. 97, n. 102, 2004.
Rights: fechado
Identifier DOI: 10.1016/j.jfoodeng.2003.07.009
Date Issue: 2004
Appears in Collections:Unicamp - Artigos e Outros Documentos

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