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| Registros recuperados : 4 | |
| 4. |  | ALBINO, V. C. do S.; SÁ, V. A. de; BUFALINO, L; MENDES, L. M.; ALMEIDA, N. A. Avaliação das propiedades físico-mecânicas de painéis compensados de Toona ciliata M. Roem. var australis. Cerne, Lavras, v. 17, n. 1, p. 103-108, jan./mar. 2011.| Biblioteca(s): Embrapa Florestas. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
02/09/2013 |
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Data da última atualização: |
02/09/2013 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SOUZA, A. L. R.; PAGANI, M. M.; DORNIER, M.; GOMES, F. S.; TONON, R. V.; CABRAL, L. M. C. |
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Afiliação: |
ANDRÉ L. R. SOUZA, UFRRJ; MONICA M. PAGANI, UFRRJ; MANUEL DORNIER, CIRAD; FLAVIA DOS SANTOS GOMES, CTAA; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Concentration of camu-camu juice by the coupling of reverse osmosis and osmotic evaporation processes. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Journal of Food Engineering, v. 119, n. 1, p. 7-12, Nov. 2013. |
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DOI: |
10.1016/j.jfoodeng.2013.05.004 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to evaluate the technical feasibility of coupling two membrane separation processes, reverse osmosis (RO) and osmotic evaporation (OE), in order to concentrate clarified camu?camu juice, focusing on the vitamin C, phenolic compounds and antioxidant activity of the final product. The juice was firstly pre-concentrated by RO, reaching 285 g kg−1 of soluble solids. During this step, the juice?s osmotic pressure showed to be the main factor controlling mass transfer. The juice was then concentrated by OE, reaching 530 g kg−1 of soluble solids. Vitamin C, total phenolics and antioxidant activity levels of 94.6 g ascorbic acid kg−1, 105.2 g galic acid kg−1 and 762 mmol Trolox kg−1, respectively, were achieved in the final product. The use of integrated membrane processes proved to be an interesting alternative to the concentration of thermosensitive juices, reaching concentration levels up to 7 times for camu?camu juice?s bioactive compounds. |
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Palavras-Chave: |
Fluxo permeado; Frutas tropicais; Pressão osmótica; Qualidade do suco; Tecnologia de membrana. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01774naa a2200253 a 4500
001 1965347
005 2013-09-02
008 2013 bl uuuu u00u1 u #d
024 7 $a10.1016/j.jfoodeng.2013.05.004$2DOI
100 1 $aSOUZA, A. L. R.
245 $aConcentration of camu-camu juice by the coupling of reverse osmosis and osmotic evaporation processes.
260 $c2013
520 $aThe objective of this work was to evaluate the technical feasibility of coupling two membrane separation processes, reverse osmosis (RO) and osmotic evaporation (OE), in order to concentrate clarified camu?camu juice, focusing on the vitamin C, phenolic compounds and antioxidant activity of the final product. The juice was firstly pre-concentrated by RO, reaching 285 g kg−1 of soluble solids. During this step, the juice?s osmotic pressure showed to be the main factor controlling mass transfer. The juice was then concentrated by OE, reaching 530 g kg−1 of soluble solids. Vitamin C, total phenolics and antioxidant activity levels of 94.6 g ascorbic acid kg−1, 105.2 g galic acid kg−1 and 762 mmol Trolox kg−1, respectively, were achieved in the final product. The use of integrated membrane processes proved to be an interesting alternative to the concentration of thermosensitive juices, reaching concentration levels up to 7 times for camu?camu juice?s bioactive compounds.
653 $aFluxo permeado
653 $aFrutas tropicais
653 $aPressão osmótica
653 $aQualidade do suco
653 $aTecnologia de membrana
700 1 $aPAGANI, M. M.
700 1 $aDORNIER, M.
700 1 $aGOMES, F. S.
700 1 $aTONON, R. V.
700 1 $aCABRAL, L. M. C.
773 $tJournal of Food Engineering$gv. 119, n. 1, p. 7-12, Nov. 2013.
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Embrapa Agroindústria de Alimentos (CTAA) |
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