Membran Distilasyon ve Ozmotik Distilasyon ile Meyve Suyu Konsantrasyonu

Geleneksel termal evaporasyonla meyve suyu konsantresi üretiminde uygulanan yüksek sıcaklıklar, uçucu aroma maddeleri, vitaminler ve diğer besin öğelerinde kayıplar, pişmiş tat oluşumu, renk bozulması ve insan sağlığı üzerinde olumsuz etkilere neden olmaktadır. Geleneksel uygulamaların yerini almak üzere, hem iyi kalitede hem de güvenilir ürün üretimine olanak tanıyan alternatif konsantrasyon teknolojileri gün geçtikçe önem kazanmaktadır. Bu teknolojiler arasında, membran distilasyon ve ozmotik distilasyon gibi membran uygulamaları meyve sularının oda sıcaklığında veya buna yakın sıcaklıklarda 60-65 ˚Briks ve hatta daha yüksek seviyelere konsantrasyonuna olanak sağlamaları bakımından ön plana çıkmışlardır. Çalışmada, taze ürün karakteristiklerine yakın ürün üretiminde gelecek vadeden bu membran uygulamalarının temel ilkeleri ve meyve suyu sanayinde kullanım potansiyelleri hakkında bilgi verilmiştir.

Anahtar Kelimeler:

membran distilasyon, ozmotik distilasyon, meyve suyu konsantresi, termal evaporasyon

New Membrane Processes for Concentration of Fruit Juices: Membrane Distillation and Osmotic Distillation (Turkish with English Abstract)

High temperatures applied during fruit juice concentrate production with traditional thermal evaporation results in unfavorable effects like volatile flavor, vitamin and other nutritional compound losses, off-flavor formation, color degradation and potential health risks. Alternative concentration technologies providing both good quality and reliable product production for replacing traditional applications are becoming important by day. Among these technologies, membrane applications like membrane distillation and osmotic distillation are at the forefront since they provide concentration of fruit juices up to 60-65 °Brix and even more °Brix levels at room temperature or close to room temperature. In this study, principal characteristics of these promising membrane processes able to retain the uniqueness of the fresh juices and potential for their utilization in fruit juice industry was evaluated.

Keywords:

membrane distillation, osmotic distillation, fruit juice concentrate, thermal evaporation,

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