Synergistic effect of particle size, shear rate and driving-force during microfiltration of fruit juices: Toward a relevant choice of pretreatments and filtration conditions-Reference-Cited by-同舟云学术

Synergistic effect of particle size, shear rate and driving-force during microfiltration of fruit juices: Toward a relevant choice of pretreatments and filtration conditions

Published:2023-03 Issue: Volume:84 Page:103247
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Demoulin Camille,Dahdouh Layal,Ricci Julien,Ruiz Emilie,Delalonde Michèle,Wisniewski Christelle

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference34 articles.

1. The influence of membrane charge and porosity upon fouling and cleaning during the ultrafiltration of orange juice;Abd-Razak;Food and Bioproducts Processing,2021

2. Effect of ultrasound on different mechanisms of fouling during membrane clarification of pomegranate juice;Aliasghari Aghdam;Innovative Food Science & Emerging Technologies,2015

3. Application of enzymes for fruit juice processing;Álvarez,2018

4. Effective clarification of pomegranate juice: A comparative study of pretreatment methods and their influence on ultrafiltration flux;Bagci;Journal of Food Engineering,2014

5. The behavior of suspensions and macromolecular solutions in crossflow microfiltration;Belfort;Journal of Membrane Science,1994

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