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Concentration Of Cranberry Juice By Osmotic Distillation Process

C. Zambra, J. Romero, L. Pino, A. Saavedra, J. Sánchez
Published 2015 · Chemistry

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Abstract An osmotic distillation (OD) system was implemented to concentrate cranberry juice at laboratory scale. The experimental setup allows the circulation of cranberry juice ( Vaccinium macrocarpon Ait .) and an osmotic agent with flow rates varying from 0.5 to 1.5 L min −1 at temperatures between 30 and 40 °C. The osmotic agent selected in this study was a concentrated CaCl 2(aq) solution with concentrations ranged from 30% to 50% w/w. The transmembrane flux of water vapor was ranged between 0.25 and 1.21 L h −1  m −2 . The comparative low content of TSS in cranberry juice allows obtaining fast water removal from 500 mL of juice, achieving concentrations from 8.6 to 48 °Brix in 18 min. The total phenolic content was preserved after concentration. A mass transfer model was developed to explain the concentration kinetics of the juice. The solution simulations allow obtaining a maximum deviation of 32% between experimental and simulated values of transmembrane water flux.
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