1. Quality Concentrates by Reverse Osmosis zCecilia Hodúr zKatalin K. Bajúsz zMária F. Halasz zGábor Szabó

2. Outline  Aims  Disadvantages and Benefits of Evaporation/ RO  Materials & Methods  Results and Discussion  Conclusions

3. Aims zTo producequality concentrated tomato juice, means: zTo produce quality concentrated tomato juice, means: zmaximum flavour contain zminimum heat degradation zminimum energy comsumption

4. Benefits offered by Evaporation RO zNo concentration limits  No thermal damage  Better sensory characteristics  Lower energy consumption

5. Disadvantages of Evaporation RO  Degradation of colour due to degradation of carotenoids formation of brown pigments formation of black specks  Changes in the flavour volatiles almost total loss of the compounds typical of fresh tomatoes formation of off-flavours  High amounts of energy required z Limited concentrability z High Osmotic Pressure z High content of suspended solids z High viscosity

6. Osmotic Pressure of Tomato Juice and Serum

7. Materials & Methods  Feed solutions Tomato serum (4,8 ref %) obtained by hot break processing removal of suspended solids by centrifugation  Membrane and RO module tubular modul with composite polyamide (AFC 99) membrane containing 18 pipes, diameter: 18 mm membrane area: 1,4 m 2  RO equipment

9. Production of Tomato Paste by Reverse Osmosis Tomato Juice Centrifuge Serum Pulp RO module Water Concentrated Serum Reconstitution Tomato Concentrate

10. Materials & Methods  Analytical Rejection (R) % C f = concentration of component(s) in the feed (°Brix, wt%, ref%) C p = concentration of component(s) in the permeate (°Brix, wt%, ref%) Average permeate flux (J m ) J m = average permeate flux (kg/m 2 h) V = total amount of permeate (kg) t = total time of permeation (h) A = total effective surface of permeation (m 2 )

11. Physical analysesPhysical analyses Rheological analysis k - consistency n - flow index Coulour analysis a* - yellowness b* - redness Sensorial analysis Poretta’s method Materials & Methods

12. Permeate flux and Feed concentration vs. time (25°C, 70 bar)

13. Permeate flux vs. Feed concentration (25°C, 70 bar)

14. Newtonian fluid 0 0,5 1 1,5 2 2,5 3 3,5 4 4,5 viscisity [mPas] row juice hot breaked serumconcentrate water

15. Flow curve of concentrate

16. Redness values (a*/b*) 0 0,5 1 1,5 2 2,5 Row juice fibre serum concentrate Reblended Commercial sample

17. Specific energy comsumption time [min] feed conc. [%]specific energ.consumption [kJ/kg]

18. Sensorial analysis

19. Thank you for your attention zThe authors are grateful to the Hungarian Government „NKFP 4/0026” project for supporting this work.