𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation

✍ Scribed by Aguiar, Izabella B.; Miranda, Nara G.M.; Gomes, Flávia S.; Santos, Marcelly C.S.; Freitas, Daniela de G.C.; Tonon, Renata V.; Cabral, Lourdes M.C.

Book ID
118229570
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
365 KB
Volume
16
Category
Article
ISSN
1466-8564

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Concentration of tomato juice and other
Concentration of tomato juice and other fruit juices by reverse osmosis
✍ D. Pepper; A.C.J. Orchard; A.J. Merry 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 465 KB

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