Professional Documents
Culture Documents
Cold Sterilization and Clarification of Pineapple Juice
Cold Sterilization and Clarification of Pineapple Juice
Lucia Carneiro”, Iralla dos Santos Saa, Flhia dos Santos Gomesb, Virginia Martins
Mattab, Lourdes Maria Correa Cabralb*
“Food Technology Department, UFRRJ, Rodovia BR465 Km7, Seropedica, Brazil
Tel./Fax +55 (21) 26821220; entails: lucia_carneiro@hotmail.com, iralla@zipmail.com
hBrazilian Agricultural Research Corporation, Av. das Americas, 29501, Guaratiba, 23020-470 Rio de Janeiro, Brazil
Tel. -1-55(21) 24107435; Fax +55 (21) 24101090; emails: fgomes@ctaa.embrapa.br; vmattaQctaa.embrapa.61;
lcabral@ctaa.embrapa.br
Abstract
Pineapple is a very appreciated tropical fruit due to its unique aroma and flavour. Pineapple juice was cold
sterilised and clarified by crossflow microfiltration associated with an enzymatic treatment. A tubular polyethersulfone
0.3 pm pore size membrane with effective filtration area of 0.05 m* was used in the pilot system. Ten experiments
were carried out under the same operational conditions, 25°C and 100 kPa, in order to evaluate the cold sterilisation
and clarification of pineapple juice by microfiltration. It was observed that the permeate flux did not change
significantly after fifteen minutes of processing time. It was stabilised around 100 L/hm’. The clarification process
was considered very efficient due to the great reduction of haze and viscosity, and by showing no significant changes
in pH, acidity, sugar and soluble solid content of the juice. The permeate of the process was collected in sterile
bottles inside a laminar flow station and kept under refrigeration (8°C) for a period of 28 d. The samples were
submitted to microbiological evaluations in intervals of seven days. The microbiological analysis of the microfiltered
pineapple juice showed that it was in agreement with the requirements by the Brazilian Legislation for juices and
drinks.
*Corresponding author.
Presented at the International Congress on Membranes and Membrane Processes (ICOM), Toulouse, France,
July 7-12, 2002.
OOll-9164/02/$- See front matter 0 2002 Elsevier Science B.V. All rights reserved
PII: SO0 1 I-9 164(02)00659-8
94 L. Carneiro et al. /Desalination 148 (2002) 93-98
Table 1
Average physical-and chemical characteristics of single strength (juice), hydrolysed (feed), clarified (permeate) and retentate
pineapple juice during all the steps of microfiltration processes
Acknowledgements
0 500 IO00 1500 2000 The authors wish to tank CNPq and FAPERJ
Velocitygradient (s“) for the financial support of this project.
Table 2
Microbiological characteristics of the pineapple juice pasteurised by microfiltration storage at 8°C for 28 d
Sample Total count Moulds and yeasts Fecal coliforms Total coliforms
(CFU/mL) (CFU/mL) (MPN/mL) (MPN/mL)
Od <1.0x10’ <1.0x10’ <3x1 0-l <3x10-’
7d <1.0x10’ <1.0x10’ <3x10-’ <3x10-’
15 d <1.0x10’ <1.0x10’ <3x10-’ <3x10-’
28 d <1.0x10’ <1.0x10’ <3x10-’ <3x10-’
Standard’ * lo* 1 *
‘As required from Brazilian Legislation for fruit juices quality, *no standard value
98 L. Carneiro et al. /Desalination 148 (2002) 93-98
161 L.M.J. Carvalho, L.M.C. Cabral, C.A.B. Silva and [lo] R. Macrae, HPLC in Food Analysis, 2nd ed., Aca-
F.D.B. Abadio, Clarification of pineapple juice demic Press, 1988.
(Ananas comusus L.Mer.) by ultrafiltration. In: Simpo- [ll] APHA, American Public Health Association,
sio Intemacional - Aplicacion de Tecnologias de Compendium of Methods for the Microbiological
membranas en la Industria Agroalimentaria. Lationo- Examination of Foods, 2nd ed., 1984.
americana, Quito-Equador, 13-15 Oct. 1999, p. 12. [ 121 F. Vaillant, A. Millan, M. Dornier, M. Decloux and
[71 L.M.J. Carvalho, C.A.B. Silva, R. Deliza, L.M.C. M. Reynes, Strategy for economical optimization of
Cabral and F.B.D. Abadio, Preferencia do consumidor the clarification of pulpy fruit juices using crossflow
por sucos de abacaxi clarificados. In: XVII Congress0 microfiltration. J. Food Eng., 48( 1) (2001) 83-90.
Brasileiro de Ciencia e Tecnologia de Alimentos. 8 a [ 1l] S. Itoua Gassaye, A. Davin, M. Peuchot et R. Benaim,
1O/8/00, Fortaleza, Ceara. Livro de Resumos, v. ,200O. Inter&t des techniques a membrane dans la production
181 A.O.A.C. (Association of Official Analytical de jus de fruits tropicaux (cas des jus clarifies
Chemists), Official Methods of Analysis, P Cunniff, d’ananas): l’evolution des flux de filtration au tours
(Ed.), 16th ed., Gaithersburg, Maryland, 1997. du pro&de, Fruits, 46(3) (1991) 25 l-258.
[91 M. Meilgaard, GV. Civille and B.T. Can; Sensory [ 121 E. Hemandez, C.S. Chen and R.D. Carter, Viscosity
evaluation techniques, Vol. 2, CRC Press, Boca Raton, changes in orange juice after ultrafiltration anda
1987. evaporation, J. Food Eng., 25 (1995) 387-396.