Estudo da utilização dos processos de separação por membranas para obtenção de suco de acerola clarificado e concentrado

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

01/09/1999

RESUMO

Acerola juice clarification was studied using membrane separation processes. Single strength acerola juice and enzymatically treated juice were processed employing microfiltration and ultrafiltration membrane systems at different transmembrane pressures. In spite of the fact that the juice obtained by ultrafiltration presented a lower haze value than the one obtained by microfiltration, neither of these different procedures nor the other experimental parameters (pressure, enzymatic treatment) affected the product quality. On the other hand, process productivity was largely affected and the greatest permeate flux was obtained when pretreated juice and the microfiltration membrane were used. The concentration of the clarified juice using reverse osmosis was also studied, obtaining a concentration from 7°Brix to 30°Brix using a transmembrane pressure of 6 MPa. The vitamin C content of the acerola juice was not affected by the clarification processo The same did not occur with the volatile compounds, whose concentration increased in the clarified juice and even more so after the concentration process. The products obtained were stored for three months at a refrigeration temperature of 4°C. The ascorbic acid contents were not affected during this period, but colour changes were observed in the juices. The microbiological quality of the juices was not preserved during the storage period. A sensory test for acceptability of the clarified juice was conducted. In a panel composed of 80 people, 84% appreciated the juice

ASSUNTO(S)

acerola ultrafiltração

ACESSO AO ARTIGO

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