This research focused on the performance evaluation of a new fruit juice concentration concept named JEVA, which is featured by the connection of moisture condensation with moderate warming of the juice in a circulation loop. The warming temperatures were between 30°C and 45°C and the process was carried out at ambient pressure. The evaluation is based on analysis of the changes in physicochemical and aroma characteristics (pH, acidity, total solids content, vitamin content and microbiological and aroma analysis) of concentrated passion fruit and guava juice in comparison with those of fresh fruit juices. Fresh fruits were enzyme treated, filtrated and concentrated by a JEVA based pilot-scale equipment system. The concentrated juices were then reconstituted and characterized.