Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 3, 2011, Pages 388-397

  Bagger Jørgensen, Rico ^a,c   Meyer, Anne S ^a   Pinelo, Manuel ^a   Varming, Camilla ^b   Jonsson, Gunnar ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c DANISCO A S   (Denmark)

Author keywords

Anthocyanins; Aroma recovery; Black currant juice; Polyphenols; Sweeping gas membrane distillation; Vacuum membrane distillation

Indexed keywords

AROMA RECOVERY; BLACK CURRANT; POLYPHENOLS; SWEEPING GAS MEMBRANE DISTILLATION; VACUUM MEMBRANE DISTILLATION;

ANTHOCYANINS; CONCENTRATION (PROCESS); DISTILLATION; ENERGY UTILIZATION; FLOW OF GASES; FLOW RATE; FRUIT JUICES; FRUITS; GASES; INDUSTRY; PHENOLS; RECOVERY; VACUUM; VOLATILE ORGANIC COMPOUNDS;

MEMBRANE TECHNOLOGY;

RIBES HUDSONIANUM;

EID: 79960100643     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.02.005     Document Type: Article

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