Acta Alimentaria
Volume/Issue:
Volume 41: Issue Supplement-1
Concentration of raspberry (Rubus idaeus L.) juice using membrane processes
Authors: Zs. Molnár 1 , Sz. Bánvölgyi 1 , Á. Kozák 1 , I. Kiss 1 , E. Békássy-Molnár 1 , and Gy. Vatai 1
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  • 1 Corvinus University of Budapest Department of Food Engineering H-1118 Budapest Ménesi út 44 Hungary
  • 2 Fitomark 94 Ltd H-3934 Tolcsva Arany János utca 16/a Hungary
DOI:
https://doi.org/10.1556/aalim.41.2012.suppl.14
Page Count:
147–159
Publication Date:
01 Sep 2012
Online Publication Date:
10 Oct 2012
Article Category:
Research Article
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Concentration of raspberry (Rubus idaeus L.) juice by combination of membrane processes was investigated. The pre-treatment steps were crushing, enzyme treatment, pressing and clarification by microfiltration (MF). Ceramic tube MF membrane was used at low pressure and temperature (3.9 bar and 30 °C).Nanofiltration (NF) and reverse osmosis (RO) process with flatsheet membranes was studied to pre-concentrate the clarified and sterilized raspberry juice. The NF experiments were carried out at different flow-rates (400 l h−1 and 600 l h−1). Any significant effect of flow-rate was not experienced. Both pre-concentration processes were used at low temperature (30 °C) for a mild concentration of raspberry juice. For further concentration osmotic distillation (OD) was applied. The initial total soluble solid content of the raspberry juice was 8–10 °Brix, the final concentrate of OD was 70–80 °Brix.The membrane-, fouling- and the polarization layer resistance were determined in case of micro-, nanofiltration and reverse osmosis.The soft drinks, made from RO and OD concentrates, were compared with well-known conventional raspberry juice from trade. During the sensory analysis (the colour, odour, flavour, acid taste and general impression was evaluated) our juices were preferred by customers.The antioxidant capacity, total phenol, anthocyanin and acid content, the total cell count and the number of yeasts and moulds were determined in the permeate and retentate samples of the different filtration steps.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
Keywords:
raspberry; microfiltration; nanofiltration; reverse osmosis; osmotic distillation; enzyme treatment

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