Ultrafiltration and osmotic evaporation applied to the concentration of cholupa (Passiflora maliformis) juice

dc.creatorForero, F
dc.creatorVelez, CA
dc.creatorSandoval, AP
dc.date2013
dc.dateAPR
dc.date2014-08-01T18:16:32Z
dc.date2015-11-26T17:55:29Z
dc.date2014-08-01T18:16:32Z
dc.date2015-11-26T17:55:29Z
dc.date.accessioned2018-03-29T00:39:17Z
dc.date.available2018-03-29T00:39:17Z
dc.identifierIngenieria E Investigacion. Univ Nac Colombia, Fac Ingenieria, v. 33, n. 1, n. 35, n. 40, 2013.
dc.identifier0120-5609
dc.identifierWOS:000320897200007
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/76396
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/76396
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1291052
dc.descriptionCholupa it's an exotic fruit that has excellent organoleptic characteristics but highly sensitive to thermal treatments. Fruit was harvested in commercial fields and for each process stage, the following physicochemical parameters were analyzed: soluble solids, pH, total solids, viscosity, and turbidity. Was used a Pellicon2 (R) ultrafiltration system (10 kDa) with flat membranes and filtration area 0.5 m(2), osmotic evaporator had a polypropylene hydrophobic hollow fiber module MD020CP2N (R) with area 0.104 m(2). Prior to ultrafiltration, in order to obtain a higher permeate flow, juice was subjected to enzymatic treatment with commercial mixtures, found that doses of Maxoliva (R) (50 mu l/100g) and Rapidase (R) (40 mu l/100g) are best treatment, which had a significant effect (P<0.05) reducing the viscosity and increase soluble solids; in clarification process by ultrafiltration, permeate flux rate has a behavior that fulfills Darcy law, with 19.4 and 6.01 m(-2) h(-1), as maximum and minimum, respectively. Finally, osmotic evaporation process produce a concentrate of 65.15 +/- 0.36 degrees Brix with homogeneous appearance, dark yellow color, which when it's reconstituted dissolves easily in water. The results show that ultrafiltration and osmotic evaporation proved to be effective and synergistic technologies to get a good quality concentrate, that preserve much original characteristics of juice. This is the first work reported about cholupa juice processing.
dc.description33
dc.description1
dc.description35
dc.description40
dc.languageen
dc.publisherUniv Nac Colombia, Fac Ingenieria
dc.publisherBogota
dc.publisherColombia
dc.relationIngenieria E Investigacion
dc.relationIng. Invest.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectMembranes
dc.subjectEvaporation
dc.subjectUltrafiltration
dc.subjectJuice
dc.subjectDiffusion
dc.subjectCross-flow Microfiltration
dc.subjectGlycerol-salt Mixtures
dc.subjectMembrane Distillation
dc.subjectKiwifruit Juice
dc.subjectPineapple Juice
dc.subjectPermeate Flux
dc.subjectMass-transfer
dc.subjectOrange Juice
dc.subjectFruit Juices
dc.subjectClarification
dc.titleUltrafiltration and osmotic evaporation applied to the concentration of cholupa (Passiflora maliformis) juice
dc.typeArtículos de revistas


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