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Quality Concentrates by Reverse Osmosis

Quality Concentrates by Reverse Osmosis. Cecilia Hodúr Katalin K. Bajúsz Mária F. Halasz Gábor Szabó. Outline. Aims Disadvantages and Benefits of Evaporation/ RO Materials & Methods Results and Discussion Conclusions. To produce quality concentrated tomato juice, means:

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Quality Concentrates by Reverse Osmosis

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  1. Quality Concentrates by Reverse Osmosis • Cecilia Hodúr • Katalin K. Bajúsz • Mária F. Halasz • Gábor Szabó

  2. Outline • Aims • Disadvantages and Benefits of Evaporation/ RO • Materials & Methods • Results and Discussion • Conclusions

  3. To producequality concentrated tomatojuice, means: maximum flavour contain minimum heat degradation minimum energy comsumption Aims

  4. No concentration limits No thermal damage Better sensory characteristics Lower energy consumption Benefits offered byEvaporation RO

  5. Degradation of colour due to degradation of carotenoids formation of brown pigments formation of black specks Changes in the flavour volatiles almost total loss of the compounds typical of fresh tomatoes formation of off-flavours High amounts of energy required Limited concentrability High Osmotic Pressure High content of suspended solids High viscosity Disadvantages ofEvaporation RO

  6. Osmotic Pressure of Tomato Juice and Serum

  7. Materials & Methods • Feed solutions • Tomato serum (4,8 ref %) obtained by hot break processing • removal of suspended solids by centrifugation • Membrane and RO module • tubular modul with composite polyamide (AFC 99) membrane • containing 18 pipes, diameter: 18 mm membrane area: 1,4 m2 • RO equipment

  8. Tomato Juice Serum Centrifuge Concentrated RO Pulp module Serum Reconstitution Tomato Water Concentrate Production of Tomato Paste by Reverse Osmosis

  9. Analytical Rejection (R) % Cf= concentration of component(s) in the feed (°Brix, wt%, ref%) Cp= concentration of component(s) in the permeate (°Brix, wt%, ref%) Average permeate flux (Jm) Jm = average permeate flux (kg/m2h) V = total amount of permeate (kg) t = total time of permeation (h) A = total effective surface of permeation (m2) Materials & Methods

  10. Materials & Methods • Physical analyses • Rheological analysis • k - consistency • n - flow index • Coulour analysis • a* - yellowness • b* - redness • Sensorial analysis • Poretta’s method

  11. Permeate flux and Feed concentration vs. time (25°C, 70 bar)

  12. Permeate flux vs. Feed concentration (25°C, 70 bar)

  13. 4,5 4 3,5 3 2,5 viscisity [mPas] 2 1,5 1 0,5 0 row juice serum concentrate water hot breaked Newtonian fluid

  14. Flow curve of concentrate

  15. Redness values (a*/b*) 2,5 2 1,5 1 0,5 0 fibre Commercial sample serum Row juice Reblended concentrate

  16. 25 3000 2500 20 2000 15 1500 10 1000 ref % 5 500 Spec.energ. kJ/kg 0 0 277 13 25 37 49 61 73 85 97 109 133 157 181 205 24 5 1 Specific energy comsumption feed conc. [%] specific energ.consumption [kJ/kg] time [min]

  17. Sensorial analysis

  18. Thank you for your attention • The authors are grateful to the Hungarian Government „NKFP 4/0026” project for supporting this work.

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