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Fruit juice concentration.

[In Spanish. / En espagnol.]

Author(s) : DOMINGUEZ M., FERNÁNDEZ A.

Type of article: Article

Summary

Fruit and fruit juice production in the world, in Europe, in Spain; chemical components of orange juice; reasons for the development of orange juice concentration; description of various fruit juice concentration systems: cryoconcentration, evaporation under vacuum (with various techniques: "direct contact", "indirect contact", vapour recompression), high-temperature and short-time evaporation, reverse osmosis, osmosis with temperature, concentration and porosity gradients. The authors think that research should be developed on spray concentration and hydrophilic membranes. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1993-2102
  • Languages: Spanish
  • Subject: Figures, economy
  • Source: Refrig. Frial - n. 24
  • Publication date: 1992/09
  • Document available for consultation in the library of the IIR headquarters only.

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