Using membrane contactors for fruit juice concentration

Desalination

Volumn 162, Issue 1-3, 2004, Pages 263-270

  Alves, V D ^a   Koroknai, B ^b   Belafi Bako K ^b   Coelhoso, I M ^a  

^a Faculty of Pharmacy of the University of Porto   (Portugal)

^b Research Institute of Chemical and Process Engineering   (Hungary)

Author keywords

Fruit juice concentration; Membrane contactors; Osmotic evaporation

Indexed keywords

BOUNDARY LAYERS; EVAPORATION; FRUIT JUICES; HYDRODYNAMICS; MASS TRANSFER; OSMOSIS; REYNOLDS NUMBER; SOLUTIONS; SUGAR (SUCROSE); VISCOSITY;

MECHANICAL DAMAGE; SOLUTES;

DESALINATION;

CONCENTRATION; EVAPORATION; FOOD PROCESSING; MEMBRANE; OSMOSIS;

EID: 1842712618     PISSN: 00119164     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0011-9164(04)00050-5     Document Type: Article

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