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Concentration of fruit and vegetable juice by reversed osmosis.

[In Spanish. / En espagnol.]

Author(s) : ALVAREZ S., RIUS F. J. A., RIERA F. A., ALVAREZ R., COCA J.

Type of article: Article

Summary

The article describes the use of reverse osmosis, a technology using membranes, to obtain fruit and vegetable concentrate. A comparison is made between the process and the savings it makes possible, and the conventional process of evaporation. It is concluded that the process is viable on an industrial scale. A general juice-concentration process is therefore proposed that draws on different membrane techniques, like ultrafiltration or reverse osmosis, whose purpose is to raise the process's productivity and to lower heat-caused aroma deterioration.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1997-2902
  • Languages: Spanish
  • Source: Aliment., Equipos Tecnol. - vol. 15 - n. 3
  • Publication date: 1996/04
  • Document available for consultation in the library of the IIR headquarters only.

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