ShareMethods for concentration of fruit juices: a critical evaluation.
Author(s) : RAMTEKE R. S., SINGH N. I., REKHA M. N., EIPESON W. E.
Type of article: Article
Summary
Although considerable advances have occurred in vacuum evaporation, freeze-concentration, and membrane processes such as osmosis, reverse osmosis and ultrafiltration, evaporation is still the most common method. Selecting a suitable evaporator for individual fruit juice concentration is an important step, for which different criteria, such as heat sensitivity, fouling and viscosity are discussed. Various aroma recovery equipment is described, along with the comparative evaluation of different concentration processes.
Details
- Original title: Methods for concentration of fruit juices: a critical evaluation.
- Record ID : 1994-3658
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 6
- Publication date: 1993/11
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Beverages - Keywords: Reverse osmosis; Osmosis; Design; Aroma; Evaporation; Fruit juice; Cryoconcentration; Concentration
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Concentration of fruit and vegetable juice by r...
- Author(s) : ALVAREZ S., RIUS F. J. A., RIERA F. A., ALVAREZ R., COCA J.
- Date : 1996/04
- Languages : Spanish
- Source: Aliment., Equipos Tecnol. - vol. 15 - n. 3
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THE ECONOMICS AND POTENTIALS OF FREEZE CONCENTR...
- Author(s) : THIJSSEN H. A. C.
- Date : 1987
- Languages : English
- Source: In: Fed. int. Prod. Jus Fruits, Juris Druck Verl. - 1987; 97-103; 7 ref.
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CONCENTRATION TECHNIQUES FOR THE FOOD AND BEVER...
- Author(s) : MURRAY A.
- Date : 1987
- Languages : English
- Source: Food Rev. - vol. 14 - n. 3
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FREEZE-CONCENTRATION OF FRUIT JUICE.
- Author(s) : FUKUTANI K.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
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Fruit juice concentration.
- Author(s) : DOMINGUEZ M., FERNÁNDEZ A.
- Date : 1992/09
- Languages : Spanish
- Source: Refrig. Frial - n. 24
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