Abstract Potassium pyrophosphate was applied as stripping solution in osmotic distillation of fruit juices. The permeate ranged between 0.56 and 1.45 kg/m2h, being more sensitive to the variation of the feed temperature. After pre-saturating the experimental apparatus, no significant effect on the degradation of ascorbic acid was found and the losses of volatile compounds were no larger than 62% while 100% of the aroma compounds were lost during thermal concentration. In addition, orange juice was concentrated from 10 to 27 °Brix and the process did not change the physicochemical characteristics of the final juice. In conclusion, potassium pyrophosphate can advantageously substitute calcium chloride as the stripping solution of osmotic distillation in the concentration of fruit juices, allowing brine reconcentration using direct contact evaporation with flue gas.

中文翻译：

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以焦磷酸钾为盐水的渗透蒸馏

摘要 焦磷酸钾作为汽提液应用于果汁渗透蒸馏。渗透物范围在 0.56 和 1.45 kg/m2h 之间，对进料温度的变化更敏感。实验装置预饱和后，对抗坏血酸的降解没有显着影响，挥发性化合物的损失不大于62%，而在热浓缩过程中，芳香化合物的损失为100%。此外，橙汁从 10°Brix 浓缩到 27°Brix，该过程没有改变最终果汁的理化特性。综上所述，焦磷酸钾在果汁浓缩中可以有利地替代氯化钙作为渗透蒸馏的汽提液，