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Coupled membrane process applied to fruit juice concentration
Koroknai, B., Gubicza, L. and Bélafi-Bakó, K. Coupled membrane process applied to fruit juice concentration Chemical Papers, Vol.60, No. 6, 2006, 399-403
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Document type:
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Článok z časopisu / Journal Article |
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Collection:
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Chemical papers
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| Author(s) |
Koroknai, B.
Gubicza, L.
Bélafi-Bakó, K.
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| Title |
Coupled membrane process applied to fruit juice concentration
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| Journal name |
Chemical Papers
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| Publication date |
2006
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| Year available |
2006
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| Volume number |
60
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| Issue number |
6
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| ISSN |
0366-6352
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| Start page |
399
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| End page |
403
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| Place of publication |
Poland
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| Publisher |
Versita
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| Collection year |
2006
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| Language |
english
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| Subject |
290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
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| Abstract/Summary |
A coupled membrane process of membrane distillation and osmotic evaporation, where the solutions were thermostated separately at different temperatures, was developed. Enhanced water flux was obtained since the total driving force of the coupled process was higher than the sum of the driving forces of single processes. Apple, raspberry, sour cherry, red, and black currant juices were concentrated by the novel, mild technique.
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