Flavor Losses in Orange Juice during Ultrafiltration and Subsequent Evaporation
J. R. Johnson, R. J. Braddock, C.S. CHEN
Journal of Food Science
Abstract
ABSTRACT Losses of volatile compounds in orange juice during ultrafiltration and subsequent evaporation were studied. Alcohols and esters predominated in the permeate, while terpenes (d‐limonene and valencene) and nonpolar aldehydes (octanal and decanal) were distributed in the retentate from the ultrafiltration (UF) system. Fractions of some flavor compounds were lost during ultrafiltration process. An aqueous phase essence was recovered from the permeate during evaporative concentration. No oil phase was observed. When whole juice was concentrated, both oil and aqueous phases were recovered. Essence recovery efficiency of individual compounds was 3 to 13% when concentrating permeate and <5% when concentrating whole juice.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
aqueous phase essence was recovered from the permeate during evaporative concentration
“An aqueous phase essence was recovered from the permeate during evaporative concentration”
essence recovery efficiency was 3 to 13% when concentrating permeate and <5% when concentrating whole juice
“Essence recovery efficiency of individual compounds was 3 to 13% when concentrating permeate and <5% when concentrating whole juice”
alcohols and esters predominated permeate
“Alcohols and esters predominated in the permeate”