Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation

F Vaillant, E Jeanton, M Dornier, GM O'Brien, M Reynes, M Decloux

    Research output: Contribution to journalArticle

    98 Citations (Scopus)

    Abstract

    Osmotic evaporation to concentrate clarified passion fruit juice was tried out on an industrial scale. A pilot plant that was equipped with a module containing 10.2 m(2) of polypropylene hollow fibres was used to concentrate passion fruit juice up to a total soluble solids (TSS) content higher than 60 g/100 g at 30 degreesC. Tangential velocity, temperature and concentration of solutions significantly influenced evaporation flux. An average evaporation flux of almost 0.75 kg h(-1) m(-2) was obtained with water, 0.65 kg h(-1) m(-2) when juice was concentrated to 40 g TSS/100 g and 0.50 kg h(-1) m(-2) when it reached 60 g TSS/100 g. A long-term trial, lasting 28 m(-2), was successfully carried out without membrane fouling. Osmotic evaporation can be also conducted as a multistage procedure, giving a constant evaporation flux of around 0.62 kg h(-1) m(-2) when juice was concentrated from 14 to 60 g TSS/100 g. Sensory quality and vitamin C content were well preserved in the concentrated juice. (C) 2000 Elsevier Science Ltd. All rights reserved.
    LanguageEnglish
    Pages195-202
    JournalJournal of Food Engineering
    Volume47
    Issue number3
    Publication statusPublished - Feb 2001

    Fingerprint

    passion fruits
    fruit juices
    evaporation
    total soluble solids
    juices
    concentrates
    polypropylenes
    fouling
    dietary fiber
    ascorbic acid
    temperature
    water

    Cite this

    Vaillant, F., Jeanton, E., Dornier, M., O'Brien, GM., Reynes, M., & Decloux, M. (2001). Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. Journal of Food Engineering, 47(3), 195-202.
    Vaillant, F ; Jeanton, E ; Dornier, M ; O'Brien, GM ; Reynes, M ; Decloux, M. / Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. In: Journal of Food Engineering. 2001 ; Vol. 47, No. 3. pp. 195-202.
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    abstract = "Osmotic evaporation to concentrate clarified passion fruit juice was tried out on an industrial scale. A pilot plant that was equipped with a module containing 10.2 m(2) of polypropylene hollow fibres was used to concentrate passion fruit juice up to a total soluble solids (TSS) content higher than 60 g/100 g at 30 degreesC. Tangential velocity, temperature and concentration of solutions significantly influenced evaporation flux. An average evaporation flux of almost 0.75 kg h(-1) m(-2) was obtained with water, 0.65 kg h(-1) m(-2) when juice was concentrated to 40 g TSS/100 g and 0.50 kg h(-1) m(-2) when it reached 60 g TSS/100 g. A long-term trial, lasting 28 m(-2), was successfully carried out without membrane fouling. Osmotic evaporation can be also conducted as a multistage procedure, giving a constant evaporation flux of around 0.62 kg h(-1) m(-2) when juice was concentrated from 14 to 60 g TSS/100 g. Sensory quality and vitamin C content were well preserved in the concentrated juice. (C) 2000 Elsevier Science Ltd. All rights reserved.",
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    Vaillant, F, Jeanton, E, Dornier, M, O'Brien, GM, Reynes, M & Decloux, M 2001, 'Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation', Journal of Food Engineering, vol. 47, no. 3, pp. 195-202.

    Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. / Vaillant, F; Jeanton, E; Dornier, M; O'Brien, GM; Reynes, M; Decloux, M.

    In: Journal of Food Engineering, Vol. 47, No. 3, 02.2001, p. 195-202.

    Research output: Contribution to journalArticle

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    AU - Vaillant, F

    AU - Jeanton, E

    AU - Dornier, M

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    AU - Reynes, M

    AU - Decloux, M

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    N2 - Osmotic evaporation to concentrate clarified passion fruit juice was tried out on an industrial scale. A pilot plant that was equipped with a module containing 10.2 m(2) of polypropylene hollow fibres was used to concentrate passion fruit juice up to a total soluble solids (TSS) content higher than 60 g/100 g at 30 degreesC. Tangential velocity, temperature and concentration of solutions significantly influenced evaporation flux. An average evaporation flux of almost 0.75 kg h(-1) m(-2) was obtained with water, 0.65 kg h(-1) m(-2) when juice was concentrated to 40 g TSS/100 g and 0.50 kg h(-1) m(-2) when it reached 60 g TSS/100 g. A long-term trial, lasting 28 m(-2), was successfully carried out without membrane fouling. Osmotic evaporation can be also conducted as a multistage procedure, giving a constant evaporation flux of around 0.62 kg h(-1) m(-2) when juice was concentrated from 14 to 60 g TSS/100 g. Sensory quality and vitamin C content were well preserved in the concentrated juice. (C) 2000 Elsevier Science Ltd. All rights reserved.

    AB - Osmotic evaporation to concentrate clarified passion fruit juice was tried out on an industrial scale. A pilot plant that was equipped with a module containing 10.2 m(2) of polypropylene hollow fibres was used to concentrate passion fruit juice up to a total soluble solids (TSS) content higher than 60 g/100 g at 30 degreesC. Tangential velocity, temperature and concentration of solutions significantly influenced evaporation flux. An average evaporation flux of almost 0.75 kg h(-1) m(-2) was obtained with water, 0.65 kg h(-1) m(-2) when juice was concentrated to 40 g TSS/100 g and 0.50 kg h(-1) m(-2) when it reached 60 g TSS/100 g. A long-term trial, lasting 28 m(-2), was successfully carried out without membrane fouling. Osmotic evaporation can be also conducted as a multistage procedure, giving a constant evaporation flux of around 0.62 kg h(-1) m(-2) when juice was concentrated from 14 to 60 g TSS/100 g. Sensory quality and vitamin C content were well preserved in the concentrated juice. (C) 2000 Elsevier Science Ltd. All rights reserved.

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    Vaillant F, Jeanton E, Dornier M, O'Brien GM, Reynes M, Decloux M. Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. Journal of Food Engineering. 2001 Feb;47(3):195-202.