Concentration of camu-camu juice by the coupling of reverse osmosis and osmotic evaporation processes

Journal of Food Engineering

Volumn 119, Issue 1, 2013, Pages 7-12

  Souza, André L R ^a   Pagani, Monica M ^a   Dornier, Manuel ^b   Gomes, Flávia S ^c   Tonon, Renata V ^c   Cabral, Lourdes M C ^c  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UMR QUALISUD   (France)

^c EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Juice's quality; Membrane technology; Osmotic pressure; Permeate flux; Tropical fruits

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CONCENTRATION LEVELS; INTEGRATED MEMBRANE PROCESS; MEMBRANE SEPARATION PROCESS; OSMOTIC EVAPORATION; PERMEATE FLUX; TECHNICAL FEASIBILITY; TROPICAL FRUITS;

CLARIFICATION; EVAPORATION; MEMBRANE TECHNOLOGY; ORGANIC ACIDS; PHASE TRANSITIONS; REVERSE OSMOSIS;

OSMOSIS;

EID: 84878532409     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.004     Document Type: Article

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