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Passion Fruit Juice Concentration by Ultrafiltration and Evaporation

✍ Scribed by ZER RAN YU; BEEN HUANG CHIANG


Book ID
108811632
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
628 KB
Volume
51
Category
Article
ISSN
0022-1147

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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 s