• 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