versão impressa ISSN 0378-1844
AVALO, Belkis; PEREZ, Sergio e TOVAR, Marcos. PRELIMINARY CHARACTERIZATION OF THE CONCENTRATION PROCESS OF NATURAL JUICE ORANGE IN A THREE-EFFECT EVAPORATOR. INCI [online]. 2009, vol.34, n.11, pp. 784-790. ISSN 0378-1844.
The concentration process of natural orange juice was evaluated in a Didacta ICD17NT three effects laboratory evaporator measuring comparatively the physico-chemical parameters of density, pH, acidity, vitamin C, total sugars, reducing and non-reducing sugars, diacetyl index, ºBrix, ratio ºBrix/acidity, degree of hydrolysis of non-reducing sugars for two runs of concentration during 170 and 164min. The conditions of the concentration process in run two for the first effect were a temperature of 102º C and pressure of 19.6kPa, for effect two they were 77ºC and vacuum pressure of 52.3kPa, and for the third effect 61ºC and 60kPa. Results indicated that at 77ºC and 52.3kPa the orange juice was concentrated from 13 to 26.30ºBrix, presenting the highest content of vitamin C. The highest total sugar contents were found to be 22.42g/100ml, at 77ºC in effect two and 14.91g/100ml at 79ºC in effect three. The highest degree of hydrolysis (85.25%) was achieved in three to effect at a temperature of 79ºC.
Palavras-chave : Concentración ; Evaporación ; Jugo de Naranja ; Tres Efectos .