Concentration of pineapple juice by reverse osmosis: physicochemicalcharacteristics and consumer acceptance
Couto, Daniel Simoes | Correa Cabral, Lourdes Maria | da Matta, Virgnia Martins | Deliza, Rosires | Castro Freitas, Daniela de Grandi | Dept Tecnol Alimentos ; Universidade Federal de Viçosa [Brasil] = Federal University of Viçosa [Brazil] = Université fédérale de Viçosa [Brésil] (UFV [Brésil]) | Agroind Alimentos ; Partenaires INRAE | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS) | Empresa Brasileira de Pesquisa Agropecuária (Embrapa) ; Ministério da Agricultura, Pecuária e Abastecimento [Brasil] (MAPA) ; Governo do Brasil-Governo do Brasil
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Показать больше [+] Меньше [-]Английский. Reverse osmosis has been used for the concentration of fruit juices with promising considering the quality of the obtained products. The objective of this study was to concentrate single strength pineapple juice by reverse osmosis. The concentration was carried out with polyamide composite membranes in a 0.65 m(2) plate and frame module at 60 bar transmembrane pressure at 20 degrees C. The permeate flux was 17 L. hm(-2). The total soluble solid content of the juice increased from 11 to 31 degrees Brix corresponding to a Volumetric Concentration Factor (VCF) of 2.9. The concentration of soluble solids, total solids, and total acidity increased proportionally to FCV. The concentrated juice and three commercial concentrated pineapple juices were evaluated regarding preference and purchase intention by 79 pineapple juice consumers. The concentrated juice by reverse osmosis was the preferred among consumers. It can be concluded that this process may be considered an alternative to the pre-concentration of fruit juices.
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