The quality of orange juice processed by coupling crossflow microfiltration and osmotic evaporation

Authors

  • Mady Cisse,

    1. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Tropical Fruits Dept. (FLHOR), av. Agropolis, TA 50/PS4, 34398 Montpellier Cedex 5, France
    2. Ecole Nationale Supérieure des Industries Alimentaires (ENSIA), Tropical Food Dept. (SIARC), 1101 av. Agropolis, CS 24501, 34093 Montpellier Cedex 5, France
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  • Fabrice Vaillant,

    1. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Tropical Fruits Dept. (FLHOR), av. Agropolis, TA 50/PS4, 34398 Montpellier Cedex 5, France
    2. Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, Codigo Postal 2060, San Jose, Costa Rica
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  • Ana Perez,

    1. Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, Codigo Postal 2060, San Jose, Costa Rica
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  • Manuel Dornier,

    Corresponding author
    1. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Tropical Fruits Dept. (FLHOR), av. Agropolis, TA 50/PS4, 34398 Montpellier Cedex 5, France
    2. Ecole Nationale Supérieure des Industries Alimentaires (ENSIA), Tropical Food Dept. (SIARC), 1101 av. Agropolis, CS 24501, 34093 Montpellier Cedex 5, France
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  • Max Reynes

    1. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Tropical Fruits Dept. (FLHOR), av. Agropolis, TA 50/PS4, 34398 Montpellier Cedex 5, France
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*Fax +33/4-67614433;
e-mail: dornier@cirad.fr

Summary

Crossflow microfiltration (CFM) and osmotic evaporation (OE) were implemented on a semi-industrial pilot scale to obtain clarified orange juice concentrates at 450 and 620 g kg−1 of total soluble solids. The characteristics of the juice were then assessed and compared with fresh juice and commercial concentrates. With CFM, most aroma compounds and vitamin C remained in the permeate while the more apolar compounds such as terpenic hydrocarbons and carotenoids were strongly retained by the membrane. With OE, significant losses of vitamin C and aroma compounds occurred at first, with losses progressively decreasing during treatment. Pre-conditioning the membrane and cold regeneration of the brine reduced losses drastically, with the aroma composition tending towards that of the initial juice. The quality of pulp, a blend of the CFM retentate and OE concentrate, was high and much closer to that of the initial fresh juice than to the commercial thermal concentrate.

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