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Alternative process for strawberry juice processing: Microwave hydrodiffusion and gravity

Turk, Mohammad, Perino, Sandrine, Cendres, Aurélie, Petitcolas, Emmanuel, Soubrat, Thibault, Chemat, Farid
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.84 pp. 626-633
acids, energy, equations, gravity, juices, models, odors, prediction, sensation, strawberries, sugars
The objective of this study was to evaluate the potential of Microwave Hydrodiffusion and Gravity as an alternative process for strawberry juice processing. The investigation entailed the optimization of extraction yields and energy consumption by varying the power density (Ps) and the treatment vessel capacity (Cv). The logistic function and Gompertz equation are used for the modeling of the extraction by microwaves. The models allow an acceptable prediction of MHG extraction performance. The optimal conditions were Ps: 1000 W/kg and Cv: 437.5 kg/m3 which correspond in these conditions to 399.6 kJ/kg of energy consumption. At these optimal conditions, sugars, acids and the volatiles profile of MHG juice was compared with the profile of the fruit. The key markers of strawberry aroma are present in MHG juice, with a softer sensation than in fruit.