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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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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Cerrados; Embrapa Solos. |
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Data corrente: |
15/12/2021 |
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Data da última atualização: |
14/01/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
LANDERS, J. N.; FREITAS, P. L. de; OLIVEIRA, M. C. de; SILVA NETO, S. P. da; RALISCH, R.; KUENEMAN, E. A. |
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Afiliação: |
JOHN N. LANDERS, FEBRAPDP; PEDRO LUIZ DE FREITAS, CNPS; MAURICIO CARVALHO DE OLIVEIRA, MAPA; SEBASTIAO PEDRO DA SILVA NETO, CPAC; RICARDO RALISCH, UEL; ERIC ALAN KUENEMAN, KUENEMAN CONSULTANCY. |
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Título: |
Next steps for conservation agriculture. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Agronomy, v. 11, n. 12, 2496, 2021. |
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DOI: |
https://doi.org/10.3390/agronomy11122496 |
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Idioma: |
Inglês |
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Conteúdo: |
The origins, history, and recent advances in Conservation Agriculture (CA) are reported. CA is now practiced worldwide on some 200 million hectares, important for mitigating climate change and ensuring food security. Its bedrock is Zero Tillage (ZT) with crop rotation and retention of crop residues. CA approaches Or-19 ganic Agriculture (OA) when coupled to biological control providing opportunity for OA to become truly sustainable. Ley Farming (LF) and agroforestry with ZT are important for carbon sequestration and land use intensification. Hidden cost: each ton of carbon immobilizes 83 kg of N, 29 kg of P, and 14 kg of S. Industry-backed Regenerative Agriculture (RA) variants have no scientific definition, but generally adopt CA. Sustainable, profitable, and compatible new technologies are emerging and CA needs to embrace them to present a holistic, sustainable package to the farmer. How? A single definition for agricultural sustainability via a multi-stakeholder world congress would standardize certification and de-confuse the market. RA describes exactly what CA does for soil health and all farmers need to unite around a new "Combined Regenerative Agriculture" (CRA) to lobby for adequate payments for environmental services. Expansion of CA is critical for world sustainability. Many gaps and constraints exist, especially for smallholders. |
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Palavras-Chave: |
Land use intensification; Off-farm benefits; Organic agriculture; Payments for environmental services; Regenerative agriculture; Soil disturbance; Zero tillage. |
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Thesagro: |
Agricultura Orgânica; Biologia do Solo; Plantio Direto. |
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Thesaurus NAL: |
No-tillage; Soil biology. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/230276/1/Next-steps-for-conservation-agriculture-2021.pdf
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Marc: |
LEADER 02338naa a2200337 a 4500
001 2137816
005 2022-01-14
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/agronomy11122496$2DOI
100 1 $aLANDERS, J. N.
245 $aNext steps for conservation agriculture.$h[electronic resource]
260 $c2021
520 $aThe origins, history, and recent advances in Conservation Agriculture (CA) are reported. CA is now practiced worldwide on some 200 million hectares, important for mitigating climate change and ensuring food security. Its bedrock is Zero Tillage (ZT) with crop rotation and retention of crop residues. CA approaches Or-19 ganic Agriculture (OA) when coupled to biological control providing opportunity for OA to become truly sustainable. Ley Farming (LF) and agroforestry with ZT are important for carbon sequestration and land use intensification. Hidden cost: each ton of carbon immobilizes 83 kg of N, 29 kg of P, and 14 kg of S. Industry-backed Regenerative Agriculture (RA) variants have no scientific definition, but generally adopt CA. Sustainable, profitable, and compatible new technologies are emerging and CA needs to embrace them to present a holistic, sustainable package to the farmer. How? A single definition for agricultural sustainability via a multi-stakeholder world congress would standardize certification and de-confuse the market. RA describes exactly what CA does for soil health and all farmers need to unite around a new "Combined Regenerative Agriculture" (CRA) to lobby for adequate payments for environmental services. Expansion of CA is critical for world sustainability. Many gaps and constraints exist, especially for smallholders.
650 $aNo-tillage
650 $aSoil biology
650 $aAgricultura Orgânica
650 $aBiologia do Solo
650 $aPlantio Direto
653 $aLand use intensification
653 $aOff-farm benefits
653 $aOrganic agriculture
653 $aPayments for environmental services
653 $aRegenerative agriculture
653 $aSoil disturbance
653 $aZero tillage
700 1 $aFREITAS, P. L. de
700 1 $aOLIVEIRA, M. C. de
700 1 $aSILVA NETO, S. P. da
700 1 $aRALISCH, R.
700 1 $aKUENEMAN, E. A.
773 $tAgronomy$gv. 11, n. 12, 2496, 2021.
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