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Optimization, kinetic studies, and upscaling of vacuum evaporation for pineapple concentrates

Chua, Lee Suan and Leong, Chin Yee (2022) Optimization, kinetic studies, and upscaling of vacuum evaporation for pineapple concentrates. ACS Food Science and Technology, 2 (2). pp. 331-336. ISSN 2692-1944

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Official URL: http://dx.doi.org/10.1021/acsfoodscitech.1c00425

Abstract

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.

Item Type:Article
Uncontrolled Keywords:Ananas comosus, bromelain, pineapple juice, rotary vacuum evaporation, scale-up
Subjects:T Technology > TP Chemical technology
Divisions:Chemical and Energy Engineering
ID Code:99558
Deposited By: Widya Wahid
Deposited On:28 Feb 2023 08:58
Last Modified:28 Feb 2023 08:58

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