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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. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/05/2024 |
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Data da última atualização: |
17/05/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CABRAL, L. M. C.; DORNIER, M.; M. CISSE; JESUS, D.; MATTA, V. M. da. |
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Afiliação: |
LOURDES MARIA CORREA CABRAL, CTAA; M DORNIER, CIRAD-FHIOR; CISSE, M., CIRAD-FHIOR; D. JESUS, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; VIRGINIA MARTINS DA MATTA, CTAA. |
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Título: |
Concentration of orange juice by coupling reverse osmosis and osmotic evaporation. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 6., 2005, Campinas. Ciência de alimentos abrindo caminhos para o desenvolvimento científico, tecnológico e industrial. Campinas: Unicamp, 2005. 1 CD-ROM. |
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Idioma: |
Inglês |
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Notas: |
Ref. 1933. |
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Conteúdo: |
Reverse osmosis (RO) and osmotic evaporation (OE) are membrane concentration processes that can be used for fruit juice concentration while maintaining its nutritional and sensorial properties as they are often conducted at room temperature. RO is a pressure driven process used when low molecular weight solutes such as inorganic salts or small organic molecules as glucose have to be separated from a solvent. One of the most important advantage of RO is its low energy consumption. OE allows the selective water vapour extraction from a diluted aqueous solution (fruit juice) to a concentrated solution (brine) due to the water activity gradient between these two streams that are separated by a hydrophobic membrane. This work aimed to study the concentration of orange juice by reverse osmosis coupled with osmotic evaporation. Orange juice from Brazil, at 11°Brix was used as raw material. The juice was previously concentrated by reverse osmosis at Embrapa, Brasil in a pilot scale equipment using a composite membrane with 95% NaCl rejection and a transmembrane pressure of 60 Bar. The pre concentrated juice was frozen and sent to France, where it was concentrated by osmotic evaporation at Cirad, in a lab scale system composed by two independent circuits, one for the juice and the other for the brine. A PFTE 0.2 µm flat sheet membrane was used. A calcium chloride solution was used as brine. During the reverse osmosis experiments, the permeate flux was about 28 kg/hm2. The maximum concentration factor reached was 5.8 resulting in a 35.7ºBrix juice. The evaporatory flux during osmotic concentration trials ranged from 12 kg/hm2 to 7 kg/hm2 allowing the concentration of the juice rise up to 61°Brix. The concentration factor reached by coupling reverse osmosis and osmotic evaporation is interesting and suggest the applicability of the membrane technologies to fruit juice concentration. MenosReverse osmosis (RO) and osmotic evaporation (OE) are membrane concentration processes that can be used for fruit juice concentration while maintaining its nutritional and sensorial properties as they are often conducted at room temperature. RO is a pressure driven process used when low molecular weight solutes such as inorganic salts or small organic molecules as glucose have to be separated from a solvent. One of the most important advantage of RO is its low energy consumption. OE allows the selective water vapour extraction from a diluted aqueous solution (fruit juice) to a concentrated solution (brine) due to the water activity gradient between these two streams that are separated by a hydrophobic membrane. This work aimed to study the concentration of orange juice by reverse osmosis coupled with osmotic evaporation. Orange juice from Brazil, at 11°Brix was used as raw material. The juice was previously concentrated by reverse osmosis at Embrapa, Brasil in a pilot scale equipment using a composite membrane with 95% NaCl rejection and a transmembrane pressure of 60 Bar. The pre concentrated juice was frozen and sent to France, where it was concentrated by osmotic evaporation at Cirad, in a lab scale system composed by two independent circuits, one for the juice and the other for the brine. A PFTE 0.2 µm flat sheet membrane was used. A calcium chloride solution was used as brine. During the reverse osmosis experiments, the permeate flux was about 28 kg/hm2. The maximum con... Mostrar Tudo |
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Thesagro: |
Osmose; Produto de Origem Vegetal; Suco de Laranja; Tecnologia de Alimento. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02712nam a2200217 a 4500
001 2164314
005 2024-05-17
008 2005 bl uuuu u00u1 u #d
100 1 $aCABRAL, L. M. C.
245 $aConcentration of orange juice by coupling reverse osmosis and osmotic evaporation.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 6., 2005, Campinas. Ciência de alimentos abrindo caminhos para o desenvolvimento científico, tecnológico e industrial. Campinas: Unicamp, 2005. 1 CD-ROM.$c2005
500 $aRef. 1933.
520 $aReverse osmosis (RO) and osmotic evaporation (OE) are membrane concentration processes that can be used for fruit juice concentration while maintaining its nutritional and sensorial properties as they are often conducted at room temperature. RO is a pressure driven process used when low molecular weight solutes such as inorganic salts or small organic molecules as glucose have to be separated from a solvent. One of the most important advantage of RO is its low energy consumption. OE allows the selective water vapour extraction from a diluted aqueous solution (fruit juice) to a concentrated solution (brine) due to the water activity gradient between these two streams that are separated by a hydrophobic membrane. This work aimed to study the concentration of orange juice by reverse osmosis coupled with osmotic evaporation. Orange juice from Brazil, at 11°Brix was used as raw material. The juice was previously concentrated by reverse osmosis at Embrapa, Brasil in a pilot scale equipment using a composite membrane with 95% NaCl rejection and a transmembrane pressure of 60 Bar. The pre concentrated juice was frozen and sent to France, where it was concentrated by osmotic evaporation at Cirad, in a lab scale system composed by two independent circuits, one for the juice and the other for the brine. A PFTE 0.2 µm flat sheet membrane was used. A calcium chloride solution was used as brine. During the reverse osmosis experiments, the permeate flux was about 28 kg/hm2. The maximum concentration factor reached was 5.8 resulting in a 35.7ºBrix juice. The evaporatory flux during osmotic concentration trials ranged from 12 kg/hm2 to 7 kg/hm2 allowing the concentration of the juice rise up to 61°Brix. The concentration factor reached by coupling reverse osmosis and osmotic evaporation is interesting and suggest the applicability of the membrane technologies to fruit juice concentration.
650 $aOsmose
650 $aProduto de Origem Vegetal
650 $aSuco de Laranja
650 $aTecnologia de Alimento
700 1 $aDORNIER, M.
700 1 $aM. CISSE
700 1 $aJESUS, D.
700 1 $aMATTA, V. M. da
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 306 | |
| 105. |  | RIBEIRO, L. O.; BRIGIDA, A. I. S.; MATTA, V. M. da; FREITAS, S. P. Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais... Gramado: SBCTA Regional, 2016. Food: the tree that sustains life. 922.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 106. | | WOLKOFF, D. B.; SANTOS, A. S.; MORETTI, R. H.; DELLA MODESTA, R. C.; MATTA, V. M. Estudo da preferencia de misturas de sucos para formulacao de repositor hidroeletrolitico. In: SIMPOSIO LATINO AMERICANO DE CIENCIA DE ALIMENTOS, 4., 2001, Campinas, SP. Livro de Resumos... 2001. p.226, ref. 0747-254.1.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 108. | | COUTO, D.; DORNIER, M.; PALLET, D.; REYNES, M.; MATTA, V.; CABRAL, L. Evaluation of nanofiltration membranes for the concentration of anthocyanins of açaí juice (Euterpe Oleracea). In: INTERNATIONAL SYMPOSIUM ON HUMAN HEALTH EFFECTS OF FRUITS AND VEGETABLES, 3., 2009, Avignon. FAV Health 2009: abstracts. Leuven: International Society for Horticultural Science, 2009. p. 253. Ref. P3-26.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 109. | | CRUZ, A. P.; MATTIETTO, R.; CABRAL, L.; DIB TAXI, C.; DONANGELO, C.; MATTA, V. Evaluation of chemical composition and antioxidant activity of açaí pulp in three ripeness stages. In: FRUIT, NUT AND VEGETABLE PRODUCTION ENGINEERING SYMPOSIUM, 8., 2009, Concepción, Chile. Frutic Chile 2009. Proceedings... Chillán: Progap, 2009. p. 438-442.| Tipo: Artigo em Anais de Congresso / Nota Técnica |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 110. | | CRUZ, A. P.; MATTIETTO, R.; CABRAL, L.; DIB TAXI, C.; DONANGELO, C.; MATTA, V. Evaluation of chemical composition and antioxidant activity of açaí pulp in three ripeness stages. In: FRUIT, NUT AND VEGETABLE PRODUCTION ENGINEERING SYMPOSIUM, 8., 2009, Concepción, Chile. Proceedings... Chillán: Progap, 2009. p. 438-442. Frutic Chile 2009| Tipo: Artigo em Anais de Congresso / Nota Técnica |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 112. | | CABRAL, L. M. C.; ASSIS, A. R.; BIZZO, H. R.; MATTA, V. M.; SARAIVA, S. H. Evaluation of roasted coffee beverage pervaporation to aroma concentration: process efficiency and enrichment factor. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 22., 2008, Campinas. Programme. Abstracts. Lausanne: Association for Science and Information on Coffee, 2008. p. 46, F406.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 117. | | SABBE, S.; VERBEKE, W.; DELIZA, R.; MATTA, V. M.; VAN DAMME, P. Consumer liking of fruit juices with different açaí (Euterpe oleracea Mart.) concentrations. Journal of Food Science, Chicago, v. 74, n. 5, p. S171-S176, jun./jul. 2009.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 118. | | SANTANA, I.; DELIZA, R.; CABRAL, L. M. C.; MATTA, V. M. Consumer preference of grape juices processed by reverse osmosis and commercial products. In: CONGRESO INTERNACIONAL DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS, 3., 2009, Córdoba, Argentina. Ciencia y tecnología de los alimentos: avances en análisis físicos, químicos y sensoriales: trabajos... Córdoba, Argentina: Ministerio de Ciencia y Tecnología de la Provincia de Córdoba, 2009. p. 319-325. Publicado também como resumo em: CONGRESO INTERNACIONAL DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS, 3., 2009, Córdoba, Argentina. Actas. Córdoba, Argentina: Ministerio de Ciencia y Tecnología de la Provincia de Córdoba, 2009. v. 2. p. 130.| Tipo: Artigo em Anais de Congresso / Nota Técnica |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 306 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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