Title of article
Deacidification of the clarified passion fruit juice (P. edulis f. flavicarpa) Original Research Article
Author/Authors
Edwin Vera Calle، نويسنده , , Jenny Ruales، نويسنده , , Manuel Dornier، نويسنده , , Jacqueline Sandeaux، نويسنده , , Roger Sandeaux، نويسنده , , Gérald Pourcelly، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
5
From page
357
To page
361
Abstract
The high acidity of passion fruit limits its addition in food preparation and gives poor aroma and flavour products. The reduction of the acidity of the fruit juice can avoid this problem. Various methods such as calcium precipitation, ion-exchange resins and electrodialysis (ED) with homopolar and bipolar membranes (BMs) were investigated to deacidify yellow passion fruit juice. The pH of the juice was increased from 2.9 to 4.0. Calcium hydroxide and ED with BM are the most suitable processes in terms of physicochemical and sensorial analyses.
Keywords
Electrodialysis , Ion-exchange resin , Passion fruit , Deacidification , Precipitation
Journal title
Desalination
Serial Year
2002
Journal title
Desalination
Record number
1108002
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