Orange juice concentration by osmotic evaporation and membrane distillation: A comparative study
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference17 articles.
1. Evaluating transfers of aroma compounds during the concentration of sucrose solutions by osmotic distillation in a batch-type pilot plant;Ali;Journal of Food Engineering,2003
2. A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate;Álvarez;Journal of Food Engineering,2000
3. Using membrane contactors for fruit juice concentration;Alves;Desalination,2004
4. The effect of ultrafiltration on the subsequent concentration of grape juice by osmotic distillation;Bailey;Journal of Membrane Science,2000
5. Retention of volatile organic flavour/fragrance components in the concentration of liquid foods by osmotic distillation;Barbe;Journal of Membrane Science,1998
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