Membrane separation processes have been studied as alternatives to heat processes due to their characteristics being conducted at low temperatures, permitting the preservation of heat sensitive compounds such as vitamins. The objective of this work was to evaluate the use of microfiltration and reverse osmosis for obtaining clarified and concentrated cashew apple juice. Processing consisted of three main stages that were an enzymatic treatment of the pulp, microfiltration for obtaining the clarified juice and concentration of clarified juice by reverse osmosis. A pectinolitic enzyme was used during 1 hour for enzymatic hydrolysis. Clarification was carried out in a tubular microfiltration membrane followed by concentration of the clarified juice in an osmosis reverse plate and frame system. The average permeate flux were 184.0 e 11.3L/hm² , for microfiltration and reverse osmosis, respectively. Tannins that are responsible for juice astringency were retained by microfiltration membrane and it was not verified in clarified and concentrated juices. Clarified juice with 12,1° Brix was concentrated up to 28,6° Brix and vitamin C content increased from 162mg/100g in clarified juice to 372mg/100g in the concentrate.
tropical fruits; microfiltration; reverse osmosis; vitamin C
