Concentration of pineapple juice by coupling reverse osmosis and osmotic evaporation.
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Osmotic evaporation is a rather new membrane concentration process in which two solutions of different concentrations are separated by a hydrophobic porous membrane. This process can be carried out at mild temperature and pressure, presenting a great potential to be used for fruit juice concentration. This process allows the selective water vapour extraction from a diluted aqueous solution (fruit juice) to a concentrated solution (brine), concentrating it and preventing its thermal degradation. In this work the coupling of reverse osmosis and osmotic evaporation was evaluatedfor the concentration of pineapple juice.
Ref. 1625.
Ref. 1625.
Palabras clave
Osmotic evaporation, Suco de Fruta, Abacaxi, Osmose, Evaporação, Tecnologia de Alimento, Extração, Pineapple juice, Chemical concentration, Food technology, Reverse osmosis