DEACIDIFICATION OF FRUIT JUICE USING ELECTRODEIONIZATION (EDI) MEMBRANE

• Main Author: Edwina, Vinka
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/48558
• Institution: Institut Teknologi Bandung

Fruit juice considered as the option of healthy drinks, as it contains many vitamins, antioxidants, and minerals. Pineapple juice is one of the Indonesia local products that potentially developed. Its abundant resources and good taste are the main reasons. However, pineapple juice has a strong-acidity that makes consumer acceptance generally declines. To solve this problem, the process of eliminating acid compounds or deacidification turns out as a promising method. There were conventional deacidification methods such as sugar addition, dilution, precipitation, and ion exchange. However, as people's lifestyles change, consumer preferences can no longer be fulfilled by conventional deacidification methods. The developed electro-membrane technology named electrodeionization (EDI) predicted fit to be implemented for deacidification. This research conducted to determine the performance of the electrodeionization membrane in the acid removal process of pineapple juice. The EDI optimal batch operating conditions for the deacidification process determined by varying the feed flow rate of 0.89; 2.75; and 4.98 L/h, feed concentrations of 6,000; 9,000; and 12,000 ppm, and current density of 0.1071; 0.1429; and 1.803 A/m2. Juice quality including pH, titratable acid, total soluble solids (°Brix), and sensory properties investigated in this research. According to the research, an increase in feed flow rate in batch mode operation induced better performance in deacidification, as circulation times of feed in the EDI stack were more frequent and turbulence. The turbulence stream is preferred in the separation process using a membrane. The lowest value variation of current density in feed concentration 6,000 and 9,000 ppm of citric acid showed the best performance in electrodeionization. The optimal condition that found was feed flow rate at 4.98 L/h and current density at 0.1071 A/m2. The results for pineapple juice deacidification for 50 minutes using electrodeionization could reduce titrable acidity 0.0051 M (deacidification value of 17.86 %). The process resulted in a decrease of total soluble solid (°Brix) from 9.8 to 7.5 and degradation in color and flavor quality of pineapple juice.