Food technological potentials of CO2 gas hydrate technology for the concentration of selected juices
Author:
Affiliation:
1. Department of Food Biotechnology and Food Process Engineering, TU Berlin, Berlin, Germany
2. LSTME Busan Branch, Busan, Republic of Korea
3. Institute of Fluid Mechanics, FAU Erlangen-Nuremberg, Erlangen, Germany
Funder
Forschungskreis der Ernährungsindustrie
Bundesministerium für Wirtschaft und Energie
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
https://www.tandfonline.com/doi/pdf/10.1080/08957959.2019.1597077
Reference20 articles.
1. Orange juice pvT-properties for high pressure processing and modeling purposes: Importance of soluble solids concentration
2. Recent advances on membrane processes for the concentration of fruit juices: a review
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