Aroma compounds recovery of tropical fruit juice by pervaporation: Membrane material selection and process evaluation

Journal of Food Engineering

Volumn 66, Issue 1, 2005, Pages 77-87

  Pereira, C C ^a   Rufino, J R M ^b   Habert, A C ^b   Nobrega, R ^b   Cabral, L M C ^a   Borges, C P ^b  

^a EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Aroma; Composite membrane; Ethylene vinyl acetate copolymer; Ethylene propene diene terpolymer; Pervaporation

Indexed keywords

AROMA COMPOUNDS; COMPOSITE MEMBRANES; ETHYLENE VINYL ACETATE COPOLYMERS (EVA); ETHYLENE-PROPENE-DIENE TERPOLYMER;

AROMATIC COMPOUNDS; DIFFUSION; DISTILLATION; ETHYLENE; FOOD PROCESSING; MECHANICAL PERMEABILITY; PERMSELECTIVE MEMBRANES; PERVAPORATION; POLYVINYL ACETATES; PROPYLENE; SEPARATION; SOLUBILITY; SOLUTIONS; SORPTION; TERPOLYMERS;

FRUIT JUICES;

ANANAS COMOSUS;

EID: 4444266617     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.037     Document Type: Article

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