Concentration of cranberry juice by osmotic distillation process

Journal of Food Engineering

Volumn 144, Issue , 2014, Pages 58-65

  Zambra, C ^a,b   Romero, J ^c   Pino, L ^c   Saavedra, A ^c   Sanchez, J ^d  

^a UNIVERSIDAD ARTURO PRAT   (Chile)

^b Centre for Studies in Food Processing (CEAP)   (Chile)

^c UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^d UNIVERSITÉ DE MONTPELLIER   (France)

Author keywords

Concentration; Cranberry juice; Hydrophobic porous membranes; Modeling; Osmotic distillation

Indexed keywords

CONCENTRATION (PROCESS); FOOD PROCESSING; FOOD TECHNOLOGY; MODELS;

CRANBERRY JUICE; HYDROPHOBIC POROUS MEMBRANES; MASS TRANSFER MODELING; OSMOTIC DISTILLATIONS; TOTAL PHENOLIC CONTENT; TRANSMEMBRANE FLUX; TRANSMEMBRANES; VACCINIUM MACROCARPON;

OSMOSIS;

EID: 84906303124     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.07.009     Document Type: Article

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