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Reverse Osmosis and Flavor Retention in Apple Juice Concentration

โœ Scribed by FANG CHOU; ROBERT C. WILEY; DONALD V. SCHLIMME

Book ID
108817018
Publisher
Institute of Food Technologists
Year
1991
Tongue
English
Weight
545 KB
Volume
56
Category
Article
ISSN
0022-1147

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Concentration of tomato juice and other
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โœ D. Pepper; A.C.J. Orchard; A.J. Merry ๐Ÿ“‚ Article ๐Ÿ“… 1985 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 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