Title of article
Desorption isotherms for murici (Byrsonima sericea) and inga (Ingá edulis) pulps Original Research Article
Author/Authors
Aroldo Arévalo-Pinedo، نويسنده , , Fernando L. Dos Santos، نويسنده , , Zilda D. Salles Arévalo، نويسنده , , Abraham D.G. Zuniga، نويسنده , , Rosalinda Arévalo Pinedo، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2006
Pages
5
From page
611
To page
615
Abstract
Volatile aroma components of fruit juices are lost with vapour during concentration by evaporation. However, these components are mostly retained in fruit juice by membrane processes concentration. Application of reverse osmosis for concentration of ester
Keywords
Byrsonima sericea , Modeling , Ing? edulis , Fruit , Sorption isotherm
Journal title
Journal of Food Engineering
Serial Year
2006
Journal title
Journal of Food Engineering
Record number
1166685
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