|
|
|
Registros recuperados: 11 | |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
SANTANA, I.; BIZZO, H. R.; MATTA, V. M. da; CABRAL, L. M. C.. |
Reverse osmosis (RO) is a membrane process applied for fruit juices concentration as it is carried out under mild temperature, preserving the natural aroma profile of these beverages. In Brazil, grape juice is usually concentrated during the crop season that can results in methyl anthranilate loss, the main substance of grape juice characteristic aroma. The aim of this work was to evaluate the effect of the RO temperature for the concentration of grape juice and its influence on the aroma profile. The single strength red grape juice (SGJ) produced with Vitis labrusca grapes (Concord, Isabella, BRS Rubea and BRS Violet cv.) was concentrated at 50oC,30oC and 20oC, and 60 bar transmembrane pressure. The RO processes were carried out in a plate and frame unit... |
Tipo: Separatas |
Palavras-chave: Suco de uva; Osmose inversa; Concentração.; Aroma.. |
Ano: 2009 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/661983 |
| |
|
| |
Registros recuperados: 11 | |
|
|
|