Pineapple juice acidity removal using electrodeionization (EDI)

• Published in: Journal of food engineering Vol. 304; p. 110595
• Main Authors: Julian, Helen, Khoiruddin, K., Julies, Nia, Edwina, Vinka, Wenten, I.G.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-09-2021
• Subjects: Deacidification; Electrodeionization; Fruit juice; Ion exchange; Organic acid; Electrodeionization; Deacidification; Ion exchange; Fruit juice; Organic acid
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2021.110595

The applicability of EDI for organic acid removal in pineapple juice was investigated in this study. Using a bench-scale EDI, the influence of operation parameters, such as current density and feed flow rate, were evaluated against the ion transport flux and current efficiency. It was suggested that more acid removal and higher current efficiency were observed with the increase of feed flow rate and current density. EDI operation modified the physicochemical properties of the deacidified pineapple juice. The pH of the deacidified juice decreased, regardless of the removal of organic acids. Significant depletion of TDS occurred due to sugars' adsorption into the ion exchange resins. In addition to sugars, ion exchange resins might also interact with the color constituent in the pineapple juice and resulted in a color transformation of the deacidified juice. Vitamin C, which is an organic acid, was also dissociated and removed from the pineapple juice.
•Bench-scale electrodeionization for pineapple juice deacidification.•Higher acid removal at increase feed flow rate and current density.•Ion exchange resin may interact with sugar and colour constituent.•pH reduction was observed due to the disruption of buffer mechanism.