Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance

Food Science and Technology (Campinas)

Daniel Simões Couto²  Lourdes Maria Corrêa Cabral¹  Virgínia Martins Da Matta¹  Rosires Deliza¹  Daniela De Grandi Castro Freitas¹ 

[1] ,Universidade Federal Rural do Rio de Janeiro Departamento de Tecnologia de Alimentos Seropédica RJ ,Brazil

关键词: cold concentration;    fruit juice;    preference;    consumers;    concentração a frio;    suco de fruta;    preferência;    consumidores;   

DOI  :  10.1590/S0101-20612011000400012

来源: SciELO

【 摘 要 】

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 m² plate and frame module at 60 bar transmembrane pressure at 20 °C. The permeate flux was 17 L.hm-2. The total soluble solid content of the juice increased from 11 to 31 °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.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License