Direct osmotic concentration for concentrating liquid foods
- Author
- WONG, M1 ; WINGER, R. J2
[1] Horticulture & Food Research Institute of NZ Ltd, Mt Albert Research Centre, Private Bag 92-169, Auckland, NZ, New Zealand
[2] Institute of Food, Nutrition & Human Health, Massey University, Private Bag 11-222, Palmerston North, NZ, New Zealand - Source
Food Australia. 1999, Vol 51, Num 5, pp 200-205 ; ref : 61 ref
- ISSN
- 1032-5298
- Scientific domain
- Food science technology
- Publisher
- Australian Institute of Food Science and Technology, North Sydney
- Publication country
- Australia
- Document type
- Article
- Language
- English
- Keyword (fr)
- Diffusion moléculaire Encrassement Innovation Jus fruit Membrane semiperméable Osmose Polarisation concentration Produit alimentaire Produit concentré Solution liquide Séparation par membrane Concentration par osmose directe Concentration Génie industriel alimentaire Industrie alimentaire
- Keyword (en)
- Molecular diffusion Fouling Innovation Fruit juice Semipermeable membrane Osmosis Concentration polarization Foodstuff Concentrated product Liquid solution Membrane separation Concentration Food engineering Food industry
- Keyword (es)
- Difusión molecular Enmugrecimiento Inovación Jugo fruta Membrana semipermeable Osmosis Polarización concentración Producto alimenticio Producto concentrado Solución líquida Separación por membrana Concentración Ingeniería alimentaria Industria alimenticia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1909245
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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