Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 3, 2011, Pages 352-360

  Cissé, Mady ^a   Vaillant, Fabrice ^b,c   Bouquet, Sonia ^c   Pallet, Dominique ^c   Lutin, Florence ^d   Reynes, Max ^c   Dornier, Manuel ^c  

^a UNIVERSITÉ CHEIKH ANTA DIOP   (Senegal)

^b UNIVERSIDAD DE COSTA RICA   (Costa Rica)

^c UMR QUALISUD   (France)

^d EURODIA Industries SA   (France)

Author keywords

Apple juice; Concentration; Grape juice; Hibiscus sabdariffa; Membrane contactor; Osmotic evaporation; Product quality

Indexed keywords

APPLE JUICE; GRAPE JUICE; HIBISCUS SABDARIFFA; MEMBRANE CONTACTOR; OSMOTIC EVAPORATION; PRODUCT QUALITY;

CLARIFICATION; CONCENTRATION (PROCESS); DISTILLATION; ENERGY UTILIZATION; FRUIT JUICES; FRUITS; HEMP; INDUSTRY; OSMOSIS; OSMOSIS MEMBRANES; PHASE TRANSITIONS; PILOT PLANTS; PLANT EXTRACTS; REVERSE OSMOSIS;

THERMAL EVAPORATION;

HIBISCUS; HIBISCUS SABDARIFFA; MALUS X DOMESTICA; VITACEAE;

EID: 79960096620     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.02.009     Document Type: Article

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