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Preliminary characterization of the concentration process of natural juice orange in a three-effect euaporator

Abstract:

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 102° C and pressure of 19.6kPa, for effect two they were 77°C and vacuum pressure of 52.3kPa, and for the third effect 61°C and 60kPa. Results indicated that at 77°C and 52.3kPa the orange juice was concentrated from 13 to 26.300Brix, presenting the highest content of vitamin C. The highest total sugar contents were found to be 22.42g/100ml, at 77°C in effect two and 14.91g/100ml at 79°C in effect three. The highest degree of hydrolysis (85.25%) was achieved in three to effect at a temperature of 79°C.