Objective
Traditionally fruit juices have been concentrated by thermal processes. However such processes result in a loss of flavour, colour degradation and cook taste. The concentration of fruit juices to 60ø Brix by reverse osmosis is questionable, due to the extremely high osmotic pressure . On the other hand freshly squeezed juice preserved by refrigeration is quite expensive and shows very short shelf-life. The aim of the project is the development of a membrane process for the production of fruit juices without thermal treatment in order to get superior quality products. The process consists of two steps: - juice clarification by ultrafiltration; - concentration up to 60ø Brix or more at room temperature. The process could be used to obtain two types of products: a "fresh juice" with exalted shelf-life obtained by re-mixing the sterile ultrafiltrate stream with slightly pasteurised pulp (retentate) and a "regenerated fresh juice", obtained from the concentrate, but with properties very close to the fresh juice. The concentration step will be performed by a sort of direct osmosis in which water is removed from the juice by a hypertonic solution flowing downstream a selective membrane.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
- engineering and technologymaterials engineeringcolors
- engineering and technologymechanical engineeringthermodynamic engineering
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturefruit growing
- engineering and technologychemical engineeringseparation technologiesdesalinationreverse osmosis
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Topic(s)
Call for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
20047 Brugherio
Italy