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Submitted to: Membrane Separations And Food Processing
Publication Type: Book / Chapter Publication Acceptance Date: 6/4/1995 Publication Date: N/A Citation: N/A Interpretive Summary: Tropical fruit drinks are increasingly popular throughout the world. The methods for making juices from the more commmon fruit such as citrus, grape and apple, are usually not suitable for making juice from tropical fruit. Membranes are thin, porous plastic films that can be used to separate clear fruit juice from the solid pulp. This separation allows a processor to concentrate the clear juice and then add the pulp back to make a better- tasting and more concentrated juice. Concentrated fruit juices are sold and shipped internationally, and allow tropical fruit drinks to be sold worldwide at prices similar to those received for the more common fruit juices. This membrane technology can help developing countries produce a good product for export. Technical Abstract: Currently used methods for processing of tropical fruit into juice products are reviewed. Processing of the major tropical fruit, pineapple, is thoroughly discussed, since special conditions are used in its processing. The other tropical fruit juices discussed in some detail are passionfruit, guava, mango, papaya, banana and cashew apple. Applications of membrane technology are described, both as they have been used and could be used, for processing of tropical fruit. Advantages of membrane technology center on higher quality pulpy juice concentrates that can be produced by this technology. Disadvantages involve relatively high cost of this processing technique and the need for skilled operators, not always available in developing countries. |
