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
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
Journal title :
Journal of Food Engineering
