Deacidification of the clarified passion fruit juice ( P. edulis f. flavicarpa)

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...

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Bibliographic Details
Published inDesalination Vol. 149; no. 1; pp. 357 - 361
Main Authors Calle, Edwin Vera, Ruales, Jenny, Dornier, Manuel, Sandeaux, Jacqueline, Sandeaux, Roger, Pourcelly, Gérald
Format Journal Article Conference Proceeding
LanguageEnglish
Published Amsterdam Elsevier B.V 10.09.2002
Elsevier
Subjects
Biological and medical sciences
Chemical Sciences
Deacidification
Electrodialysis
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Ion-exchange resin
Passion fruit
Precipitation
Passion fruit
Precipitation
Deacidification
Ion-exchange resin
Electrodialysis
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Summary: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.
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ISSN:0011-9164
1873-4464
DOI:10.1016/S0011-9164(02)00822-6