Optimization, kinetic studies, and upscaling of vacuum evaporation for pineapple concentrates
This study was focused on the optimization of concentrating Morris pineapple juice using a rotary vacuum evaporator from 60 to 70 °C for 30-60 min. The vacuum evaporation could reduce 38.3% water, increase sugar to 14.6 °Brix, form negligible 5-(hydroxymethyl)furfural (HMF), 2.91 mg/mL, and retain a...
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| 主要な著者: | , |
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| フォーマット: | 論文 |
| 出版事項: |
American Chemical Society
2022
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| 主題: | |
| オンライン･アクセス: | http://eprints.utm.my/id/eprint/99558/ http://dx.doi.org/10.1021/acsfoodscitech.1c00425 |
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| 要約: | This study was focused on the optimization of concentrating Morris pineapple juice using a rotary vacuum evaporator from 60 to 70 °C for 30-60 min. The vacuum evaporation could reduce 38.3% water, increase sugar to 14.6 °Brix, form negligible 5-(hydroxymethyl)furfural (HMF), 2.91 mg/mL, and retain about one-third of the original proteolytic activity (2822.20 GDU/g) of bromelain in the pineapple concentrate at 60 °C for 60 min. Water removal was found to follow zero-order kinetics, whereas sugar and HMF increment, as well as degradation of bromelain activity, could be described by first-order kinetics. The process was upscaled to a 12-fold increase of the evaporator size and showed about 20% poorer performance in water reduction due to the low ratio of heat transfer surface area to volume. Rotary vacuum evaporation could be a good choice to concentrate Morris pineapple juice because of less HMF formation and >30% bromelain activity retention. |
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