Vacuum Membrane Distillation is studied for the concentration of fruit juices up to 50°Brix. The fluxes of water and of the relevant aroma compounds are experimentally examined for a typical must, as a function of temperature, sugar content and downstream pressure. The process leads to juice concentrates still retaining interesting amounts of the aroma compounds. A process analysis is also shown for must concentration up to 50°Brix.
Bandini, S., Sarti, G.C. (2002). Concentration of must through vacuum membrane distillation. DESALINATION, 149(1-3), 253-259 [10.1016/S0011-9164(02)00776-2].
Concentration of must through vacuum membrane distillation
Bandini S.;Sarti G. C.
2002
Abstract
Vacuum Membrane Distillation is studied for the concentration of fruit juices up to 50°Brix. The fluxes of water and of the relevant aroma compounds are experimentally examined for a typical must, as a function of temperature, sugar content and downstream pressure. The process leads to juice concentrates still retaining interesting amounts of the aroma compounds. A process analysis is also shown for must concentration up to 50°Brix.File in questo prodotto:
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