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The concentration of acerola juice, involves removal of water with the objective of reducing packing, storage and transport costs. The reverse osmosis (RO) is a process of increasing interest in food industry and among the advantages they stand out: the low consumption of energy and the minimum thermal damages is caused to the products. The objective of this work was to evaluate the influence of different operation conditions in relation to the permeate flux, in the concentration process of thefatcat:w2cd63r6tvcsngyrwqpoxhxgka