Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry Part 2: Optimisation and integration

Journal of Food Engineering

Volumn 54, Issue 3, 2002, Pages 197-205

  Lipnizki, F ^a   Olsson, J ^a   Tragardh G ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Aroma recovery; Cost engineering; Pervaporation; Simulation

Indexed keywords

COMPUTER SIMULATION; COSTS; HEAT TREATMENT; HYDROPHOBICITY; MEMBRANES; OPTIMIZATION; PERVAPORATION; SENSITIVITY ANALYSIS;

FOOD INDUSTRY;

FOOD PROCESSING;

MALUS X DOMESTICA;

EID: 0036722381     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00201-1     Document Type: Article

References (17)

1. Economic indicators
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5. Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry. Part 1: Simulation and performance
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8. Recovery of natural aroma compounds by pervaporation during wine fermentation
9. Untersuchungen zur Struktur-Aktivitäts-Beziehung bei Geruchsstoffen
10. Some important aroma components of white wine
11. Fruchtsaftkonzentrierung und Fruchtaromaseparierung