Published
Ultrafiltration and osmotic evaporation applied to the concentration of cholupa (Passiflora maliformis) juice
Ultrafiltración y evaporación osmótica aplicadas en la concentración del jugo de cholupa (Passiflora maliformis)
Keywords:
Membranes, Evaporation, Ultrafiltration, Juice, Diffusion. (en)Membranas, Evaporación, Ultrafiltración, Jugo, Difusión. (es)
Cholupa it's an exotic fruit that has excellent organoleptic characteristics but highly sensitive to thermal treatments. Fruit was harvested in commercial fields and for each process stage, the following physicochemical parameters were analyzed: soluble solids, pH, total solids, viscosity, and turbidity. Was used a Pellicon2® ultrafiltration system (10 kDa) with flat membranes and filtration area 0.5 m2, osmotic evaporator had a polypropylene hydrophobic hollow fiber module MD020CP2N® with area 0.104 m2. Prior to ultrafiltration, in order to obtain a higher permeate flow, juice was subjected to enzymatic treatment with commercial mixtures, found that doses of Maxoliva® (50 µl/100g) and Rapidase® (40 µl/100g) are best treatment, which had a significant effect (P<0.05) reducing the viscosity and increase soluble solids; in clarification process by ultrafiltration, permeate flux rate has a behavior that fulfills Darcy law, with 19.4 and 6.0 l m-2 h-1, as maximum and minimum, respectively. Finally, osmotic evaporation process produce a concentrate of 65.15±0.36 oBrix with homogeneous appearance, dark yellow color, which when it's reconstituted dissolves easily in water. The results show that ultrafiltration and osmotic evaporation proved to be effective and synergistic technologies to get a good quality concentrate, that preserve much original characteristics of juice. This is the first work reported about cholupa juice processing.
La cholupa es una fruta exótica que tiene excelentes características organolépticas, pero muy sensibles a los tratamientos térmicos. La fruta fue cosechada en cultivos comerciales y para cada etapa del proceso, los parámetros fisicoquímicos analizados fueron: sólidos solubles, pH, sólidos totales, turbidez, viscosidad. Se utilizó un sistema de ultrafiltración Pellicon2® (10 kDa) con membranas planas y área de filtración 0.5 m2, el evaporador osmótico fue un módulo de fibras huecas (MD020CP2N®) con área 0.104 m2. Antes de la ultrafiltración el jugo se sometió a tratamiento enzimático, encontrando que las dosis de Maxoliva® (50 μl/100g) y Rapidase® (40 μl/100g) son el mejor tratamiento (P<0.05) para reducir la viscosidad y aumentar los sólidos solubles; en el proceso de clarificación por ultrafiltración, el flux de permeado tiene un comportamiento que cumple la ley de Darcy, con 19.4 y el 6.0 l m-2h-1, como máximo y mínimo, respectivamente. Por último, en el proceso de evaporación osmótica se obtiene un concentrado de 65.15±0.36 oBrix, el cual tiene un aspecto homogéneo, color amarillo oscuro, el cual al ser reconstituido se disuelve fácilmente en agua. Los resultados evidencian que la ultrafiltración y evaporación osmótica demostraron ser tecnologías eficaces y sinérgicas para obtener un concentrado de buena calidad, que conserva las características originales del jugo. Este es el primer trabajo reportado sobre el procesamiento del jugo de cholupa.
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