Concentration of pineapple juice by coupling reverse osmosis and osmotic evaporation.

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dc.contributorLOURDES MARIA CORREA CABRAL, CTAA; M. DORNIER, CIRAD-FHLOR; C. GALINDO, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; REYNES, M., CIRAD-FHLOR; VIRGINIA MARTINS DA MATTA, CTAA.
dc.creatorCABRAL, L. M. C.
dc.creatorDORNIER, M.
dc.creatorGALINDO, C.
dc.creatorM. REYNES
dc.creatorMATTA, V. M. da
dc.date2025-06-06T05:54:26Z
dc.date2025-06-06T05:54:26Z
dc.date2024-05-23
dc.date2005
dc.date.accessioned2026-06-30T23:10:51Z
dc.descriptionOsmotic evaporation is a rather new membrane concentration process in which two solutions of different concentrations are separated by a hydrophobic porous membrane. This process can be carried out at mild temperature and pressure, presenting a great potential to be used for fruit juice concentration. This process allows the selective water vapour extraction from a diluted aqueous solution (fruit juice) to a concentrated solution (brine), concentrating it and preventing its thermal degradation. In this work the coupling of reverse osmosis and osmotic evaporation was evaluatedfor the concentration of pineapple juice.
dc.descriptionRef. 1625.
dc.identifierIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 6., 2005, Campinas. Ciência de alimentos abrindo caminhos para o desenvolvimento científico, tecnológico e industrial. Campinas: Unicamp, 2005. 1 CD-ROM.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1164440
dc.identifier.urihttp://hdl.handle.net/123456789/375897
dc.languageeng
dc.rightsopenAccess
dc.subjectOsmotic evaporation
dc.subjectSuco de Fruta
dc.subjectAbacaxi
dc.subjectOsmose
dc.subjectEvaporação
dc.subjectTecnologia de Alimento
dc.subjectExtração
dc.subjectPineapple juice
dc.subjectChemical concentration
dc.subjectFood technology
dc.subjectReverse osmosis
dc.titleConcentration of pineapple juice by coupling reverse osmosis and osmotic evaporation.
dc.typeResumo em anais e proceedings

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