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Concentration of tomato juice and other fruit juices by reverse osmosis

  • Published:1985-01 Issue:1-3 Volume:53 Page:157-166
  • ISSN:0011-9164
  • Container-title:Desalination
  • language:en
  • Short-container-title:Desalination

Author:

Pepper D.,Orchard A.C.J.,Merry A.J.

Publisher

Elsevier BV

Subject

Mechanical Engineering,Water Science and Technology,General Materials Science,General Chemical Engineering,General Chemistry

Reference6 articles.

1. Juice Concentration by Reverse Osmosis;Merson;Food Technol.,1968

2. The Preparation of Fruit-juice Semiconcentrates by Reverse Osmosis;Demeczky;Dev. Food Preservation,1981

3. New Concepts for Juice Concentration use Centrifugation and Membrane Filtration;Swafford;Food Engineering,1983

4. Preconcentration of Tomato Juice by Hyperfiltration;Merlo;43rd Annual Meeting of the Institute of Food Technologists, New Orleans, Louisiana,1983

5. Development of a Tomato Juice Concentration System by Reverse Osmosis;Ishii,1981

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1. Reverse osmosis in food processing;Current Trends and Future Developments on (Bio-) Membranes;2020

2. Osmotic Driven Membrane Processes for Separation of Special Food Compounds;Separation of Functional Molecules in Food by Membrane Technology;2019

3. Hydrophobic alumina hollow fiber membranes for sucrose concentration by vacuum membrane distillation;Journal of Membrane Science;2018-06

4. Enzymatic Hydrolysis of Sugarcane Biomass and Heat Integration as Enhancers of Ethanol Production;Journal of Renewable Materials;2018-03-01

5. Tomato Production, Processing, and Nutrition;Handbook of Vegetables and Vegetable Processing;2018-02-16
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