Direct contact membrane distillation for the concentration of clarified orange juice
Journal of Food Engineering(2016)
摘要
Multi-stage vacuum evaporation is a conventional unit operation in the industrial production of concentrated fruit juices. Membrane processes, such as direct contact membrane distillation (DCMD) and osmotic distillation (OD), offer several advantages over the traditional thermal evaporation, since they operate at a lower temperature thus preserving the nutritional and organoleptic properties of the fresh juice. These processes involve transport of water vapor through the pores of hydrophobic membranes due to a vapor pressure driving force provided by temperature and/or solute concentration differences across the membrane. In DCMD water is used on the permeate side instead of a stripping solution, thus increasing the sustainability of the process.
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关键词
Blood orange juice,Ultrafiltration (UF),Direct contact membrane distillation (DCMD),Antioxidant activity
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