Lemon Juice Aroma Concentration by Reverse Osmosis |
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Authors: | L KANE RJ BRADDOCK CA SIMS RF MATTHEWS |
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Affiliation: | Author Kane is with FMC Corporation, Fairway Avenue, Box 1708, Lakeland, FL 33802. Author Braddock is with the institute of Food and Agricultural Sciences, Citrus Research &Education Center, Univ. of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850. Authors Sims and Matthews are with the Food Science &Human Nutrition Dept., Univ. of Florida, Gainesville, FL 32611. |
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Abstract: | Ethanol, a major component of lemon juice, was analyzed to indicate degree of lemon juice aroma concentration. Aroma solution was concentrated from 12.2 to 23.4% ethanol at 8.3 MPa and 19°C by reverse osmosis. Ethanol rejected by the membrane decreased from the initial 87.7% to 78% at the final aroma concentration of 23.4% ethanol. Membrane rejection of neral, geranial, and terpinene-4-ol was > 96% while rejection of the alcohols, n-propanol, 2-methyl-3-buten-2-ol, and 3-methyl-2-buten-1-ol, ranged from 6.9% to 83.5%. Sensory analysis indicated no difference between initial aroma and aroma concentrated by reverse osmosis. Mass balance determined the true recovery of total volatiles was 79.7%. Loss of volatiles was attributed to adsorption in the polymeric matrix of the membrane and some loss was attributed to cleaning. |
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Keywords: | reverse osmosis aroma neral geranial lemon juice |
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