Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation
Authors:
- 1 September 2004
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 64 (1) , 23-31
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Factors affecting flux and ethanol separation performance in vacuum membrane distillation (VMD)Journal of Membrane Science, 2003
- Membrane Processing of Fruit Juices and Beverages: A ReviewCritical Reviews in Food Science and Nutrition, 2000
- Direct contact membrane distillation: modelling and concentration experimentsJournal of Membrane Science, 2000
- Heat and mass transport resistances in vacuum membrane distillation per dropAIChE Journal, 1999
- A new process to remove halogenated VOCs for drinking water production: vacuum membrane distillationDesalination, 1998
- Aroma Changes during Black Currant (Ribes nigrum L.) Nectar ProcessingJournal of Agricultural and Food Chemistry, 1998
- Characterization of microporous membranes for use in membrane contactorsJournal of Membrane Science, 1997
- Vacuum membrane distillation: Experiments and modelingAIChE Journal, 1997
- Membrane distillation. I. Module design and performance evaluation using vacuum membrane distillationJournal of Membrane Science, 1996
- Theoretical and Experimental Study on Membrane Distillation in the Concentration of Orange JuiceIndustrial & Engineering Chemistry Research, 1994