Deacidification of passion fruit juice by electrodialysis with bipolar membrane after different pretreatments

Vera Edwin, Sandeaux Jacqueline, Persin Françoise, Pourcelly Gérald, Dornier Manuel, Ruales Jenny. 2009. Deacidification of passion fruit juice by electrodialysis with bipolar membrane after different pretreatments. Journal of Food Engineering, 90 (1) : 67-73.

https://doi.org/10.1016/j.jfoodeng.2008.06.003

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : ENGINEERING, CHEMICAL

Résumé : The reduction of acidity of passion fruit juice was investigated by electrodialysis (ED) with bipolar membranes (BM) at the laboratory and pre-industrial scale. Four states of juice were tested: initial pulpy juice, juice clarified by tangential microfiltration, twice-concentrated clarified juice, centrifuged juice. The ED performances were compared in terms of deacidification rate, current efficiency, and energy consumption. The deacidification was carried out up to pH 4.5 with satisfactory results. ED performances were lower with the pulpy and concentrated juices because of fouling of the anion-exchange membrane, which increased voltage. The differences in acidity between the juices was reduced by the pre-industrial ED stack, which involved better hydrodynamics through high flow rates and low compartment thickness. Whatever the juices, physico-chemical analysis showed that colour changed only slightly.

Mots-clés Agrovoc : jus de fruits, pulpe de fruits, Passiflora edulis, acidité, électrodialyse

Mots-clés géographiques Agrovoc : Équateur

Mots-clés complémentaires : Déacidification

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

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