Título:	Concentration of pineapple juice by coupling reverse osmosis and osmotic evaporation.
Autor:	CABRAL, L. M. C. DORNIER, M. GALINDO, C. M. REYNES MATTA, V. M. da
Afiliación:	LOURDES MARIA CORREA CABRAL, CTAA; M. DORNIER, CIRAD-FHLOR; C. GALINDO, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; REYNES, M., CIRAD-FHLOR; VIRGINIA MARTINS DA MATTA, CTAA.
Año:	2005
Referencia:	In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 6., 2005, Campinas. Ciência de alimentos abrindo caminhos para o desenvolvimento científico, tecnológico e industrial. Campinas: Unicamp, 2005. 1 CD-ROM.
Descripción:	Osmotic evaporation is a rather new membrane concentration process in which two solutions of different concentrations are separated by a hydrophobic porous membrane. This process can be carried out at mild temperature and pressure, presenting a great potential to be used for fruit juice concentration. This process allows the selective water vapour extraction from a diluted aqueous solution (fruit juice) to a concentrated solution (brine), concentrating it and preventing its thermal degradation. In this work the coupling of reverse osmosis and osmotic evaporation was evaluatedfor the concentration of pineapple juice.
Thesagro:	Suco de Fruta Abacaxi Osmose Evaporação Tecnologia de Alimento Extração
NAL Thesaurus:	Pineapple juice Chemical concentration Food technology Reverse osmosis
Palabras clave:	Osmotic evaporation
Notas:	Ref. 1625.
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CTAA)