Coupled membrane process applied to fruit juice concentration

被引：0
|
作者：
B. Koroknai
L. Gubicza
K. Bélafi-Bakó
机构：
[1] Pannon University,Research Institute of Chemical and Process Engineering
来源：
Chemical Papers | 2006年 / 60卷
关键词：
membrane distillation; osmotic evaporation; coupled membrane process; driving force; fruit juice; concentration;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
A coupled membrane process of membrane distillation and osmotic evaporation, where the solutions were thermostated separately at different temperatures, was developed. Enhanced water flux was obtained since the total driving force of the coupled process was higher than the sum of the driving forces of single processes. Apple, raspberry, sour cherry, red, and black currant juices were concentrated by the novel, mild technique.
引用
收藏
页码：399 / 403
页数：4
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