Direct osmotic concentration of tomato juice in tubular membrane – module configuration. II. The effect of using clarified tomato juice on the process performance-Reference-Cited by-同舟云学术

Direct osmotic concentration of tomato juice in tubular membrane – module configuration. II. The effect of using clarified tomato juice on the process performance

Published:1999-07 Issue:2 Volume:160 Page:171-177
ISSN:0376-7388
Container-title:Journal of Membrane Science
language:en
Short-container-title:Journal of Membrane Science

Author:

Petrotos Konstantinos B.,Quantick Peter C.,Petropakis Heracles

Publisher

Elsevier BV

Subject

Filtration and Separation,Physical and Theoretical Chemistry,General Materials Science,Biochemistry

Reference11 articles.

1. Anonymous, New process concentrates juices, preserving fresh notes, Food Technol. 10 (1989) 148–149

2. Membrane technology for direct-osmosis concentration of fruit juices;Beaudry;Food Technol.,1990

3. E.G. Beaudry, K.A. Lampi, Osmotic concentration of fruit juices, Flussiges Obst. 57 (1990) 652–656; 663–664

4. Physicochemical and volatile flavor changes occurring in fruit juices during concentration and foam-mat drying;Bolin;J. Food Sci.,1971

5. Concentration of tomato products: analysis of energy saving process alternatives;Dale;J. Food Sci.,1982

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