Evaluating transfers of aroma compounds during the concentration of sucrose solutions by osmotic distillation in a batch-type pilot plant-Reference-Cited by-同舟云学术

Evaluating transfers of aroma compounds during the concentration of sucrose solutions by osmotic distillation in a batch-type pilot plant

Published:2003-11 Issue:1 Volume:60 Page:1-8
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ali Fadi,Dornier Manuel,Duquenoy Albert,Reynes Max

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. The effect of the ultrafiltration on the subsequent concentration of grape juice by osmotic distillation;Bailey;Journal of Membrane Science,2000

2. Retention of volatile organic flavour/fragrance components in the concentration of liquid foods by osmotic distillation;Barbe;Journal of Membrane Science,1998

3. Courel, M. (1999). Etude des transferts de matière en évaporation osmotique: application à la concentration de jus de fruit. Doctorate Thesis, Université Montpellier II, France

4. Effect of operating conditions on water transport during the concentration of sucrose solutions by osmotic distillation;Courel;Journal of Membrane Science,2000

5. Modelling of water transport in osmotic distillation using asymmetric membrane;Courel;Journal of Membrane Science,2000

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