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Concentration of tomato juice and other fruit juices by reverse osmosis

✍ Scribed by D. Pepper; A.C.J. Orchard; A.J. Merry

Publisher
Elsevier Science
Year
1985
Tongue
English
Weight
465 KB
Volume
53
Category
Article
ISSN
0011-9164

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✦ Synopsis

The advent of non-cellulosic membranes, having high retention of low moleculer weight organics, and good physical and chemical stability, has enabled reverse osmosis to be used on a commercial scale for the concentration of tomato juice. Three plants, which went into operation in Italy in the 1984 ssason, are briefly described. The potential for concentration of other juices is also discussed.

Tomato juice is a non-Newtonian fluid and some information is given about its rheology.

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Spcciliu grurity REFERENCES Criiess. Coiiiriicwial Iiritit nnrl Vcgetnble l'rodircts, IJ. 205. \* Cliiirlcy, V. I,. S. t\iiii. I{cpt. Agr. u i d liort. Rcs. Stu., A i i i i . Relit. Agr. ~i i i t l Ilort. Hes.Sta., lmiig r\iiii. Rclit. Agr. i i i i d Ilort. lies. Stu., 1mig Aiin. Rept. :\gr. t i n t