Deacidification of passion fruit juice by electrodialysis with bipolar membrane after different pretreatments

Journal of Food Engineering

Volumn 90, Issue 1, 2009, Pages 67-73

  Vera, Edwin ^a   Sandeaux, Jacqueline ^b   Persin, Françoise ^c   Pourcelly, Gérald ^b   Dornier, Manuel ^d   Ruales, Jenny ^a  

^a ESCUELA POLITÉCNICA NACIONAL   (Ecuador)

^b UNIVERSITÉ DE MONTPELLIER   (France)

^c UNIV MONTPELLIER   (France)

^d MONTPELLIER SUPAGRO   (France)

Author keywords

Bipolar electrodialysis; Centrifuged juice; Clarified juice; Deacidification; Passion fruit juice; Pulpy juice

Indexed keywords

AGRICULTURAL PRODUCTS; BEVERAGES; CLARIFICATION; ELECTRODIALYSIS; ENERGY EFFICIENCY; ENERGY POLICY; FLUID DYNAMICS; FLUID MECHANICS; FOULING; FRUITS; MICROFILTRATION; SCALE (DEPOSITS);

ANION-EXCHANGE MEMBRANES; BIPOLAR MEMBRANES; CURRENT EFFICIENCY (EC); DEACIDIFICATION; ENERGY CONSUMPTION.; HIGH FLOW; INDUSTRIAL SCALE; PHYSICO CHEMICALS; PRE-TREATMENTS;

FRUIT JUICES;

PASSIFLORA EDULIS;

EID: 48549103294     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.06.003     Document Type: Article

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