Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes

Souza, André L. R.; Pagani, Mônica M.; Dornier, Manuel; Gomes, F. dos S.; Tonon, Renata V.; Cabral, Lourdes Maria Corrêa

doi:10.1016/j.jfoodeng.2013.05.004

Cited by 41 publications

(16 citation statements)

References 26 publications

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“…The storage study indicated that the juice could be successfully stored for 1 mo at 4 °C without any additive and preservative, keeping its natural nutritional qualities, taste, and flavor intact. Souza and others () used integrated membrane processes (RO + OD) reaching concentration levels up to 7 times for camu‐camu juice's bioactive compounds (Souza and others ). In another study, integrated membrane techniques (UF + OD and/or MD) were very efficient to maintaining the original characteristics of the clarified pomegranate juice (Onsekizoglu ).…”

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

View full text Add to dashboard Cite

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“…Equation (1) describes the basic model of mass transfer, relating flux (N) and driving force (Δ pressure) by a proportionality constant that is the membrane permeability (k) [9]. (1) A more suitable permeability representation is given by equation (2), wherein the overall coefficient (K) integrates several resistances to mass transfer ( Figure 1b). Preliminary documentation has discussed widely and in depth the mathematical models and phenomena applicable to the osmotic evaporation description [10,11].…”

Section: Fig 1 Osmotic Evaporation Process A) Process Basis B)mentioning

confidence: 99%

“…Membrane processes have many advantages over other concentration techniques. The most important advantages are that, usually, they keep the product quality, and because they work at low temperatures, they require less energy and space, which result in an operation extensively flexible [2]. Within the range of operations with membranes, concentration by osmotic evaporation (OE) has emerged as a potential technique applicable in the food, chemical, cosmetic, and pharmaceutical industries [3,4].…”

Section: Introductionmentioning

confidence: 99%

Simulation of ammonia removal from industrial wastewater streams by means of a hollow-fiber membrane contactor

2012

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Simulación computacional de la concentración por evaporación osmótica del jugo de maracuyá (Passiflora edullis)Simulação computacional da concentração por evaporação osmótica do suco de maracujá (Passiflora edullis)Freddy Forero-Longas * Adriana Patricia Pulido-Díaz ** Kelly Johana Pedroza-Berrío *** AbstractThis study aimed at implementing a comprehensive strategy for the multiphysics simulation of the osmotic evaporation process applied in the concentration of passion fruit juice. The phenomena of mass and momentum transfer were analyzed in Comsol ® and Matlab ® , using a two-dimensional axial geometry as a simplification of the membrane module. Computer simulations were validated through comparisons with experimental data obtained from osmotic evaporation of passion fruit juice previously ultrafiltrated. The juice was concentrated to 52.25 ± 0.36 (°Brix) of soluble solids, reaching a final flux of 0.63 (kg/m 2 h) after 6 hours. The concentrate retained the organoleptic and physicochemical quality characteristics of the original juice when it was reconstituted in water. The models and simulations developed can be used to describe, analyze, and efficiently improve the osmotic evaporation process applied to the concentration of juices.Keywords: computational simulation; hydrophobic membrane; mass transfer; passion fruit. * Ph.D. Universidad de Antioquia (Medellín-Antioquia, Colombia). freddy.forero@udea.edu.co. ** Universidad del Valle (Cali-Valle, Colombia). adriana.pulido@correounivalle.edu.co. *** Corpoica (Espinal-Tolima, Colombia). kpedroza@corpoica.org.co. ResumenEl objetivo de este estudio fue aplicar una estrategia integral para la simulación multifísica del proceso de evaporación osmótica aplicada en la concentración del jugo de maracuyá. Los fenómenos de transferencia de masa y momento fueron implementados en Comsol ® y Matlab ® , usando una geometría axial en dos dimensiones como simplificación del módulo de membranas, y las simulaciones computacionales fueron validadas por comparación con datos experimentales obtenidos de la evaporación osmótica de jugo de maracuyá previamente ultrafiltrado. El jugo fue concentrado hasta 52.25 ± 0.36 (°Brix) de sólidos solubles, alcanzando un flux final de 0.63 (kg/m 2 h) después de 6 horas. El concentrado conservó las características de calidad organolépticas y fisicoquímicas del jugo original al ser reconstituido en agua. Se comprobó que los modelos y las simulaciones desarrollados pueden ser usados para describir, analizar y mejorar de forma más rápida y eficiente el proceso de evaporación osmótica aplicado a la concentración de jugos.Palabras clave: maracuyá; membrana hidrófoba; simulación computacional; transferencia de masa. ResumoO objetivo deste estudo foi aplicar uma estratégia integral para a simulação multifísica do processo de evaporação osmótica aplicada na concentração do suco de maracujá. Os fenômenos de transferência de massa e momento foram implementados em Comsol® e Matlab®, usando uma geometria axial em duas dimensões como simplificação do módulo...

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“…The process of osmotic evaporation has already been used for the concentration of liquid food, especially fruit juices, but also teas, milk, and coffee, either alone [6,7,13,14,15] or integrated with different processes [5,16,17]. …”

Section: Introductionmentioning

confidence: 99%

Concentration of Tea Extracts by Osmotic Evaporation: Optimisation of Process Parameters and Effect on Antioxidant Activity

2016

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In this work, the concentration process of three different tea extracts (medicinal Rosil No. 6, Black, and Forest Fruit teas) using the osmotic evaporation (OE) process, was studied. The effect of the OE process on the content of phenolic compounds and antioxidant activity was evaluated. The concentration process was carried out in a hollow-fibre membrane contactor with an effective surface area of 0.54 m2. The tea extract was circulated through the shell side of the contactor, while a concentrated osmotic solution (CaCl2 5 M) was circulated inside the fibres. The flux, the driving force, and the mass transfer coefficient were evaluated. A decrease of the water flux over time was observed and was attributed only to the decrease of the driving force, caused by the dilution of the osmotic solution. Using a surface area/feed volume ratio of 774 m2·m−3, it is possible to reach a tea concentration of 40% (w/w) in 5 h, with a constant water flux and without losing the phenolic content and antioxidant potential in most teas.

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Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes

Cited by 41 publications

References 26 publications

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Simulation of ammonia removal from industrial wastewater streams by means of a hollow-fiber membrane contactor

Concentration of Tea Extracts by Osmotic Evaporation: Optimisation of Process Parameters and Effect on Antioxidant Activity

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