Retention of volatile organic flavour/fragrance components in the concentration of liquid foods by osmotic distillation-Reference-Cited by-同舟云学术

Retention of volatile organic flavour/fragrance components in the concentration of liquid foods by osmotic distillation

Published:1998-06 Issue:1 Volume:145 Page:67-75
ISSN:0376-7388
Container-title:Journal of Membrane Science
language:en
Short-container-title:Journal of Membrane Science

Author:

Barbe A.M,Bartley J.P,Jacobs A.L,Johnson R.A

Publisher

Elsevier BV

Subject

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

Reference9 articles.

1. B.L. Jiao, V. Calabro, E. Drioli, Concentration of orange and kiwi juice by integrated ultrafiltration and membrane distillation, Proceedings of the International Membrane Science and Technology Conference, Sydney, November 1992, p. 92

2. Theoretical and experimental study on membrane distillation in the concentration of orange juice;Jiao;Ind. Eng. Chem. Res.,1994

3. Osmotic distillation – a low temperature concentration technique;Johnson;Australian J. Biotechnol.,1989

4. Mass and heat transfer mechanisms in the osmotic distillation process;Sheng;Desalination,1991

5. R.A. Johnson, A.F.G. Bailey, Concentration of aqueous solutions by isothermal membrane distillation, Proceedings of the Workshop on Latest Advances in Membrane Technology, Sydney, August 1994, p. 70

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