Membrane concentration of liquid foods by forward osmosis: Process and quality view

Journal of Food Engineering

Volumn 111, Issue 3, 2012, Pages 483-489

  Sant'Anna, Voltaire ^a   Marczak, Ligia Damasceno Ferreira ^a   Tessaro, Isabel Cristina ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Food quality; Forward osmosis; Liquid foods; Process parameters

Indexed keywords

ALTERNATIVE PROCESS; BROAD SPECTRUM; COUNTER CURRENT; DRIVING FORCES; FILTRATION PERFORMANCE; FOOD INDUSTRIES; FOOD QUALITY; FORWARD OSMOSIS; HIGH-SOLIDS; HYDRAULIC PRESSURE; LIQUID FOOD; LIQUID FOODS; MAIN PROCESS; MEMBRANE CONCENTRATION; NUTRITIONAL FACTORS; NUTRITIONAL PROPERTIES; OSMOTIC PRESSURE DIFFERENCES; PERMEABLE MEMBRANES; PROCESS PARAMETERS; SCALE-UP; TREATMENT TEMPERATURE;

MEMBRANE TECHNOLOGY; OSMOSIS;

LIQUIDS;

EID: 84859521558     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.01.032     Document Type: Review

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