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Clarification and concentration of melon juice using membrane processes

Vaillant F., Cisse M., Chaverri M., Pérez A.M., Dornier M., Viquez F., Dhuique-Mayer C.. 2005. Innovative Food Science and Emerging Technologies, 6 (2) : p. 213-220.

Melon juice obtained from fruits discarded by exporters was first clarified by crossflow microfiltration and then concentrated by osmotic evaporation (OE). The resulting clarified melon juice was highly similar to the initial juice, except for insoluble solids and carotenoids, which were concentrated in the retentate. Average permeation flux was relatively high (about 80 L h-1 m-2), with continuous extraction of retentate at a volumetric reduction ratio of 3. After concentration of the clarified melon juice to as much as 550 g kg-1 of total soluble solids using a continuous feed-and-bleed procedure of OE, we found that almost the entire composition of the product was preserved. This integrated membrane process permitted two valuable products to be obtained: a clarified concentrate of melon juice that had not undergone any thermal treatment, and a glowing-orange retentate that was enriched in provitamin A. (Résumé d'auteur)

Mots-clés : propriété physicochimique; membrane; séchage osmotique; microfiltration; concentration; clarification; traitement; jus de fruits; melon; déshydratation osmotique

Thématique : Traitement et conservation des produits alimentaires

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