View More View Less
  • 1 Corvinus University of Budapest Department of Food Engineering, Faculty of Food Science H-1118 Budapest Ménesi út 44 Hungary
  • | 2 University of Salerno Department of Industrial Engineering Via Ponte don Melillo 84084 Fisciano, Salerno Italy
  • | 3 Corvinus University of Budapest Department of Applied Chemistry, Faculty of Food Science H-1118 Budapest Villányi út 29-31 Hungary
  • | 4 Sapienza University of Rome Department of Chemical Engineering Materials Environment Via Eudossiana 18 00184 Rome Italy
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Different osmotic agents (OA), such as potassium acetate (CH3COOK), potassium carbonate (K2CO3) and ammonium nitrate (NH4NO3), have been examined as alternatives to the traditionally used calcium chloride (CaCl2) for osmotic distillation concentrating of clarified and pre-concentrated sour cherry (Prunus cerasus L.) juice. Comparison of the process performances based on the permeate fluxes has been carried out. Regarding the permeate flux results, simplified estimation of the overall mass transfer coefficient of the most effective osmotic agent and the reference (CaCl2) solution has been also performed. Furthermore, analytical methods such as total antioxidant activity (TAA) and total polyphenolic content (TPC) using spectrophotometric assays have been also carried out to evaluate the effect of the osmotic distillation on the valuable compounds content of concentrated sour cherry juice. CH3COOK was found to be the most effective, resulted more than 25% higher permeate flux during the sour cherry juice concentration. K2CO3 and NH4NO3 were less effective. The simplified mass transfer estimation showed that the CH3COOK is more effective only at near saturated concentrations compared to the CaCl2. Regarding the TAA and TPC contents, a significant loss was found in case of all OAs during the concentration procedures.

  • Alves, V.D. & Coelhoso, I.M. (2006): Orange juice concentration by osmotic evaporation and membrane distillation: A comparative study. J. Food Eng., 74 (1), 125–133.

    Coelhoso I.M. , 'Orange juice concentration by osmotic evaporation and membrane distillation: A comparative study ' (2006 ) 74 J. Food Eng. : 125 -133.

    • Search Google Scholar
  • Bélafi-Bakó, K. & Boór, A. (2011): Concentration of Cornelian cherry fruit juice by membrane osmotic distillation. Desalin. Water Treat., 35, 271–274.

    Boór A. , 'Concentration of Cornelian cherry fruit juice by membrane osmotic distillation ' (2011 ) 35 Desalin. Water Treat. : 271 -274.

    • Search Google Scholar
  • Bélafi-Bakó, K. & Koroknai, B. (2006): Enhanced flux in fruit juice concentration: coupled operation of osmotic evaporation and membrane distillation. J. Membr. Sci., 269, 187–193.

    Koroknai B. , 'Enhanced flux in fruit juice concentration: coupled operation of osmotic evaporation and membrane distillation ' (2006 ) 269 J. Membr. Sci. : 187 -193.

    • Search Google Scholar
  • Benzie, I.F.F. & Strain, J.J. (1996): The Ferric Reducing Ability of Plasma (FRAP) as a measure of “antioxidant power”: The FRAP Assay. Anal. Biochem., 239, 70–76.

    Strain J.J. , 'The Ferric Reducing Ability of Plasma (FRAP) as a measure of “antioxidant power”: The FRAP Assay ' (1996 ) 239 Anal. Biochem. : 70 -76.

    • Search Google Scholar
  • Bušić, V., Kovač, S., Gašo-Sokač, D. & Lepeduš, H. (2008): Antioxidative activity of anthocyanins from sour cherries, Acta Alimentaria, 37, 391–397.

    Lepeduš H. , 'Antioxidative activity of anthocyanins from sour cherries ' (2008 ) 37 Acta Alimentaria : 391 -397.

    • Search Google Scholar
  • Cassano, A. & Drioli, E. (2007): Concentration of clarified kiwifruit juice by osmotic distillation J. Food Eng., 79, 1397–1404.

    Drioli E. , 'Concentration of clarified kiwifruit juice by osmotic distillation ' (2007 ) 79 J. Food Eng. : 1397 -1404.

    • Search Google Scholar
  • Cassano, A., Conidi, C., Timpone, R., DAvella, M. & Drioli, E. (2007): A membrane-based process for the clarification and the concentration of the cactus pear juice. J. Food Eng., 80, 914–921.

    Drioli E. , 'A membrane-based process for the clarification and the concentration of the cactus pear juice ' (2007 ) 80 J. Food Eng. : 914 -921.

    • Search Google Scholar
  • Celere, M. & Gostoli, C. (2004): Osmotic distillation with propylene glycol, glycerol and glycerol-salt mixtures. J. Membr. Sci., 229, 159–170.

    Gostoli C. , 'Osmotic distillation with propylene glycol, glycerol and glycerol-salt mixtures ' (2004 ) 229 J. Membr. Sci. : 159 -170.

    • Search Google Scholar
  • Cissé, M., Vaillant, F., Bouquet, S., Pallet, D., Lutin, F., Reynes, M. & Dornier, M. (2011): A thermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality. Innov. Food Sci. Emerg., 12 (3), 352–360.

    Dornier M. , 'A thermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality ' (2011 ) 12 Innov. Food Sci. Emerg. : 352 -360.

    • Search Google Scholar
  • Cserjési, P, Bélafi-Bakó, K., Csanádi, Zs., Beszédes, S. & Hodúr, C. (2011): Simultaneous recovery of pectin and colorants from solid agro-wastes formed in processing of colorful berries. Progr. Agric. Eng. Sci., 7, 65–80.

    Hodúr C. , 'Simultaneous recovery of pectin and colorants from solid agro-wastes formed in processing of colorful berries ' (2011 ) 7 Progr. Agric. Eng. Sci. : 65 -80.

    • Search Google Scholar
  • Dalmadi, I., Kántor, D.B., Wolz, K., Polyák-Fehér, K., Pásztor-Huszár, K., Farkas, J. & Fekete, A. (2007): Instrumental analysis of strawberry puree processed by high hydrostatic pressure or thermal treatment. Progr. Agric. Eng. Sci., 3, 47–66.

    Fekete A. , 'Instrumental analysis of strawberry puree processed by high hydrostatic pressure or thermal treatment ' (2007 ) 3 Progr. Agric. Eng. Sci. : 47 -66.

    • Search Google Scholar
  • Hongvaleerat, C., Cabral, L.M.C., Dornier, M., Reynes, M. & Ningsanond, S. (2008): Concentration of pineapple juice by osmotic evaporation. J. Food Eng., 88, 548–552.

    Ningsanond S. , 'Concentration of pineapple juice by osmotic evaporation ' (2008 ) 88 J. Food Eng. : 548 -552.

    • Search Google Scholar
  • Lugasi A. & Hóvári J. (2002): Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits. Acta Alimentaria, 31, 63–71.

    Hóvári J. , 'Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits ' (2002 ) 31 Acta Alimentaria : 63 -71.

    • Search Google Scholar
  • Perry, J.H. (1968): Vegyészmérnökök kézikönyve (Chemical Engineers Handbook). Mûszaki Könyvkiadó, Budapest, pp. 290–293.

    Perry J.H. , '', in Vegyészmérnökök kézikönyve (Chemical Engineers Handbook) , (1968 ) -.

  • Rodrigues, R.B., Menezes, H.C., Cabral, L.M.C., Dornier, M., Rios, G.M. & Reynes, M. (2004): Evaluation of reverse osmosis and osmotic evaporation to concentrate camu-camu juice (Myrciaria dubia). J. Food Eng., 63 (1), 97–102.

    Reynes M. , 'Evaluation of reverse osmosis and osmotic evaporation to concentrate camu-camu juice (Myrciaria dubia) ' (2004 ) 63 J. Food Eng. : 97 -102.

    • Search Google Scholar
  • Shin, C.H. & Johnson, R. (2007): Identification of an appropriate osmotic agent for use in osmotic distillation. J. Ind. Eng. Chem., 13, 926–931.

    Johnson R. , 'Identification of an appropriate osmotic agent for use in osmotic distillation ' (2007 ) 13 J. Ind. Eng. Chem. : 926 -931.

    • Search Google Scholar
  • Singleton, V.L. & Rossi, J.A. (1965): Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic., 16 (3), 144–158.

    Rossi J.A. , 'Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents ' (1965 ) 16 Am. J. Enol. Vitic. : 144 -158.

    • Search Google Scholar
  • Souza, A.L.R., Pagani, M.M., Dornier, M., Gomes, F.S., Tonon, R.V. & Cabral, L.M.C. (2013): Concentration of camu-camu juice by the coupling of reverse osmosis and osmotic evaporation processes. J. Food Eng., 119 (1), 7–12.

    Cabral L.M.C. , 'Concentration of camu-camu juice by the coupling of reverse osmosis and osmotic evaporation processes ' (2013 ) 119 J. Food Eng. : 7 -12.

    • Search Google Scholar
  • Stéger-Máté, M., Ficzek, G., Kállay, E., Bujdosó, G., Barta, J. & Tóth, M. (2010): Optimising harvest time of sour cherry cultivars on the basis of quality parameters, Acta Alimentaria, 39, 59–68.

    Tóth M. , 'Optimising harvest time of sour cherry cultivars on the basis of quality parameters ' (2010 ) 39 Acta Alimentaria : 59 -68.

    • Search Google Scholar
  • Valdes, H., Romero, J., Saavedra, A., Plaza, A. & Bubnovich, V. (2009): Concentration of noni juice by means of osmotic distillation. J. Membr. Sci., 330 (1–2), 205–213.

    Bubnovich V. , 'Concentration of noni juice by means of osmotic distillation ' (2009 ) 330 J. Membr. Sci. : 205 -213.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Apr 2021 2 0 0
May 2021 6 0 0
Jun 2021 5 2 1
Jul 2021 10 0 0
Aug 2021 14 0 0
Sep 2021 0 0 0
Oct 2021 0 0 0