<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-1129</journal-id>
<journal-title><![CDATA[Revista Facultad de Ingeniería]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Fac. ing.]]></abbrev-journal-title>
<issn>0121-1129</issn>
<publisher>
<publisher-name><![CDATA[Universidad Pedagógica y Tecnológica de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-11292017000100097</article-id>
<article-id pub-id-type="doi">10.19053/01211129.v26.n44.2017.5775</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Computational simulation of concentration by osmotic evaporation of passion fruit juice (Passiflora edullis)]]></article-title>
<article-title xml:lang="es"><![CDATA[Simulación computacional de la concentración por evaporación osmótica del jugo de maracuyá (Passiflora edullis)]]></article-title>
<article-title xml:lang="pt"><![CDATA[Simulação computacional da concentração por evaporação osmótica do suco de maracujá (Passiflora edullis)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Forero-Longas]]></surname>
<given-names><![CDATA[Freddy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pulido-Díaz]]></surname>
<given-names><![CDATA[Adriana Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pedroza-Berrío]]></surname>
<given-names><![CDATA[Kelly Johana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Antioquia  ]]></institution>
<addr-line><![CDATA[Medellín Antioquia]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Valle  ]]></institution>
<addr-line><![CDATA[Cali Valle]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Corpoica  ]]></institution>
<addr-line><![CDATA[Espinal Tolima]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2017</year>
</pub-date>
<volume>26</volume>
<numero>44</numero>
<fpage>97</fpage>
<lpage>111</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-11292017000100097&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-11292017000100097&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-11292017000100097&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This study aimed at implementing a comprehensive strategy for the multiphysics simulation of the osmotic evaporation process applied in the concentration of passion fruit juice. The phenomena of mass and momentum transfer were analyzed in Comsol® and Matlab®, using a two-dimensional axial geometry as a simplification of the membrane module. Computer simulations were validated through comparisons with experimental data obtained from osmotic evaporation of passion fruit juice previously ultrafiltrated. The juice was concentrated to 52.25 ± 0.36 (°Brix) of soluble solids, reaching a final flux of 0.63 (kg/m2h) after 6 hours. The concentrate retained the organoleptic and physicochemical quality characteristics of the original juice when it was reconstituted in water. The models and simulations developed can be used to describe, analyze, and efficiently improve the osmotic evaporation process applied to the concentration of juices.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de este estudio fue aplicar una estrategia integral para la simulación multifísica del proceso de evaporación osmótica aplicada en la concentración del jugo de maracuyá. Los fenómenos de transferencia de masa y momento fueron implementados en Comsol® y Matlab®, usando una geometría axial en dos dimensiones como simplificación del módulo de membranas, y las simulaciones computacionales fueron validadas por comparación con datos experimentales obtenidos de la evaporación osmótica de jugo de maracuyá previamente ultrafiltrado. El jugo fue concentrado hasta 52.25 ± 0.36 (°Brix) de sólidos solubles, alcanzando un flux final de 0.63 (kg/m2h) después de 6 horas. El concentrado conservó las características de calidad organolépticas y fisicoquímicas del jugo original al ser reconstituido en agua. Se comprobó que los modelos y las simulaciones desarrollados pueden ser usados para describir, analizar y mejorar de forma más rápida y eficiente el proceso de evaporación osmótica aplicado a la concentración de jugos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo O objetivo deste estudo foi aplicar uma estratégia integral para a simulação multifísica do processo de evaporação osmótica aplicada na concentração do suco de maracujá. Os fenômenos de transferência de massa e momento foram implementados em Comsol® e Matlab®, usando uma geometria axial em duas dimensões como simplificação do módulo de membranas, e as simulações computacionais foram validadas por comparação com dados experimentais obtidos da evaporação osmótica de suco de maracujá previamente ultrafiltrado. O suco foi concentrado até 52.25 ± 0.36 (°Brix) de sólidos solúveis, alcançando um fluxo final de 0.63 (kg/m2h) depois de 6 horas. O concentrado conservou as características de qualidade organolépticas e fisicoquímicas do suco original ao ser reconstituído em água. Comprovou-se que os modelos e as simulações que foram desenvolvidos podem ser usados para descrever, analisar e melhorar de forma mais rápida e eficiente o processo de evaporação osmótica aplicado à concentração de sucos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[computational simulation]]></kwd>
<kwd lng="en"><![CDATA[hydrophobic membrane]]></kwd>
<kwd lng="en"><![CDATA[mass transfer]]></kwd>
<kwd lng="en"><![CDATA[passion fruit]]></kwd>
<kwd lng="es"><![CDATA[maracuyá]]></kwd>
<kwd lng="es"><![CDATA[membrana hidrófoba]]></kwd>
<kwd lng="es"><![CDATA[simulación computacional]]></kwd>
<kwd lng="es"><![CDATA[transferencia de masa]]></kwd>
<kwd lng="pt"><![CDATA[maracujá]]></kwd>
<kwd lng="pt"><![CDATA[membrana hidrófoba]]></kwd>
<kwd lng="pt"><![CDATA[simulação computacional]]></kwd>
<kwd lng="pt"><![CDATA[transferência de massa]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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