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Development of Novel Fruit Juice Concentration Process Using Gas Hydrate Technology
Soebiakto LOEKMAN,Timo CLAßEN,Alexander RUDOLPH,Giovanni LUZI,Bernhard GATTERNIG,Christopher MCHARDY,Chae-Gook LEE,Da-Yun PARK,Man-Gi CHO,Cornelia RAUH,Antonio DELGADO 한국생물공학회 2021 한국생물공학회 학술대회 Vol.2021 No.4
Non-thermal food processing has gained interest as it enables the conservation of food properties & sensorial characteristics, such as flavor, color, & mouthfeel. Thermosensitive substances, e.g., vitamin, polyphenol & microbial load are also preserved. Also, the process energy requirement can be drastically reduced. CO2 is an inert gas & can form gas hydrates with water. CO2 is an ideal compound for realizing juices concentration. In the conventional process, juices need to be heated up to 80°C to achieve a degree of concentration between 65–85%, with an energy demand of 180–2,160 kJ/kg H2O. There is a possibility to lose heat-sensitive & volatile components. The freeze concentration process, which acts gentler towards the product, requires an energy demand of 936–1,800 kJ/kg H2O to achieve a concentration of up to 55%. CO2 gas hydrate technology offers a more energy-efficient process with an energy demand of 252–360 kJ/kg H2O. The products can theoretically reach a degree of concentration up to 99%. In this work, the phase equilibrium curve for three fruit juices was established. The results of juice concentration, carried out in two different reactor types, will also be reported.