Orange (Citrus sinensis) juice concentration by reverse osmosis

Jesus, Dylo Feliciano; Leite, Marcello Fernandes; Silva, L.F.M.; Modesta, R.D.; Matta, V. M. da; Cabral, Lourdes Maria Corrêa

doi:10.1016/j.jfoodeng.2006.06.014

Cited by 76 publications

(35 citation statements)

References 11 publications

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“…Depending on the type of the fruit, it is possible to concentrate juices by reverse osmosis up to a total soluble solid content of 35 °Brix (ÁLVAREZ et al, 2000;SÁ;MATTA, 2003;JESUS et al, 2007).…”

Section: Methodsmentioning

confidence: 99%

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

Couto¹,

Cabral²,

Deliza³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Methodsmentioning

confidence: 99%

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

Couto¹,

Cabral²,

Deliza³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…RO is a pressure-driven membrane process that can be used as an alternative process for juice concentration, as it does not involve phase change or the use of high temperatures [98]. The major components in fruit juices contributing to osmotic pressure are sugars (hexoses and dissaccharides) and organic acids.…”

Section: Nanofiltration (Nf) and Reverse Osmosis (Ro)mentioning

confidence: 99%

“…The main advantages of RO concentration are the attainment of high-quality products due to low operating temperatures, resulting in the retention of nutritional, aroma and flavour compounds, lower energy consumption and the use of easily operated, compact facilities [6]. On the other hand, a major disadvantage of RO is the lower concentration level that it obtains compared to thermal evaporation [98]. In conventional juice processing, the concentration levels of the fruit juice range from 42°to 65°Brix.…”

Section: Nanofiltration (Nf) and Reverse Osmosis (Ro)mentioning

confidence: 99%

Fruit Juice Processing and Membrane Technology Application

et al. 2011

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This article provides an overview of recent developments and the published literature in membrane technology with regard to fruit juice processing and considers the impact of such technology on product quality. In the fruit juice industry, membrane technology is used mainly to clarify the juice by means of ultrafiltration and microfiltration and to concentrate it by means of nanofiltration and reverse osmosis. We look at enzyme immobilization techniques to improve filtration performance and operation methods to quantify fouling. Membrane fouling is a critical issue and inhibits the broader application of membranes in the fruit production industry. Pectin and its derivatives form a gel-like structure over the membrane surface, thereby reducing the permeate flux. In order to degrade pectin, the raw juice is usually subjected to an enzymatic treatment with pectinase, which hydrolyses pectin and causes its protein complexes to flocculate. The resulting juice has reduced viscosity and a much lower pectin content, which is advantageous in the subsequent filtration processes.

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“…Many efforts have been devoted to develop improved methods such as evaporation, membranes (ultrafiltration, reverse osmosis and membrane distillation), and freeze concentration for concentrated juice processing (Jiao et al, 2004;Cassano et al, 2011;Jesus et al, 2007;Guignon et al, 2012;Aider and de Halleux, 2008). The traditional technique used for concentration of liquid foods is evaporation.…”

Section: Introductionmentioning

confidence: 99%