Abstract

AVILA-DE HERNANDEZ, Rita  and  BULLON-TORREALBA, Johnny. Concentration of fruit juices: Basics of the processes with and without membrane. Rev. Fac. Ing. UCV [online]. 2013, vol.28, n.3, pp.65-75. ISSN 0798-4065.

The consumption of fruit juices is beneficial to health. They are cholesterol free foods and have natural antioxidants that give them a special appeal to consumers. Juices have 70-95% water, but more important, from the nutritional point of view, is their contribution to the diet of vitamins, minerals, enzymes and fiber. However, those responsible for the sensory and nutritional value of these products are heat sensitive. The use of inappropriate treatment for concentration may result in significant losses of vitamins, deterioration of color, aroma and flavor. The purpose of this paper is to present a review of some applications of the processes used to concentrate fruit juices -with and without membrane- to illustrate their basic aspects emphasizing advantages, limitations, operating conditions as well as the quality of the concentrate. The results indicate that the membrane processes are an alternative to overcome the shortcomings of those that not use it, because they operate at moderate temperatures, retain vitamins and other important components, and are modular and versatile.

Keywords : Artificial membranes; Fruit juices; Concentrate quality; Heat-sensitive compounds; Aroma recovery.

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