Aplicação dos processos de separação por membranas para produção de suco clarificado e concentrado de camu camu (Myrciaria dubia)

AUTOR(ES)
DATA DE PUBLICAÇÃO

2002

RESUMO

The objective of this thesis was to evaluate membrane separation processes for the clarification and concentration of camu camu juice. The juice obtained by the de-pulping of the fruit was initially submitted to an enzyme treatment to reduce the viscosity and facilitate the following process of clarification. Clarification was carried out using microfiltration (0.1 and 0.2 Jlm) and ultrafiltration (30-80 kDa; 100 kDa and 50 kDa) membranes in modules with tubular and plate and frame configurations. For this process, ascorbic acid content and process performance were the main parameters evaluated. There was no significant difference between the clarified juices obtained using the five membranes tested with respect to ascorbic acid content, but process performance, measured by the permeate flow rate as a function of time, was greater when the 0.2 Jlm microfiltration membrane was used. The juice clarified by microfiltration was subsequently concentrated by the processes of reverse osmosis and osmotic evaporation. Reverse osmosis was carried out in a DOS Lab Unit 20 pilot unit, using a compound film membrane with 95% rejection of NaCI. Three operational pressures were tested: 20, 40 and 60 bar, and it was possible to obtain a concentrated juice of 26°Brix. Osmotic evaporation was carried out in an MC 3 laboratory unit in a two-stage process. In the first stage the clarified juice, at 6°Brix, was concentrated to 25°C, and in the second stage the concentration reached 64°Brix. The ascorbic acid loss in the juice concentrated by reverse osmosis was 13% and by osmotic evaporation this loss was <10%. The clarified juices both presented microbiological quality within the standards established by Brazilian law. Acceptability and intent to buy tests carried out with two different camu camu formulations, one a juice and the other a yoghurt, showed that the yoghurt was better accepted and would probably be bought by the panellists

ASSUNTO(S)

membranas (tecnologia) frutas tropicais

ACESSO AO ARTIGO

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