Evaporación osmótica: fundamentos y aplicaciones en la concentración de jugos de fruta

  • Adriana Patricia Pulido Díaz Universidad del Valle.
  • Freddy Forero Loangas Universidad de Antioquia.
  • Sergio Andrés Cabrera Navarro Sena Regional Tolima.
Palabras clave: Tecnología de membranas, Conservación, Transferencia masa

Resumen

La evaporación osmótica es una modificación de los procesos tradicionales que utilizan membranas; donde por efecto de un diferencial de presión de vapor, producido por una solución de extracción fuertemente concentrada, se transfiere agua solo en forma de vapor a través de una membrana que actúa como cuerpo hidrófobo. Esta tecnología de membranas se presenta como una gran alternativa para el procesamiento de frutas exóticas, produciendo concentrados que pueden ser usados en la dieta diaria, siendo más fáciles de consumir, reduciendo costos de transporte y aumentando la vida útil. Este proceso tiene múltiples ventajas comparado con las operaciones tradicionales de separación, pues permite trabajar a presión atmosférica y baja temperatura, siendo ideal para productos sensibles al calor. 

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Biografía del autor/a

Adriana Patricia Pulido Díaz, Universidad del Valle.
Ingeniero Agroindustrial, Estudiante Doctorado en Ingeniería de Alimentos.
Freddy Forero Loangas, Universidad de Antioquia.
Ingeniero Agroindustrial, Doctor en Ingeniería, Profesor asistente.
Sergio Andrés Cabrera Navarro, Sena Regional Tolima.
Ingeniero Agroindustrial. Instructor Red Tecnoparque Nodo La Granja.

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Cómo citar
Pulido Díaz, A. P., Loangas, F. F., & Cabrera Navarro, S. A. (2016). Evaporación osmótica: fundamentos y aplicaciones en la concentración de jugos de fruta. Biotecnología En El Sector Agropecuario Y Agroindustrial, 14(2), 135-144. https://doi.org/10.18684/BSAA(14)135-144
Publicado
2016-08-22
Sección
Artículos Estado de Arte