EVAPORACIÓN OSMÓTICA: FUNDAMENTOS Y APLICACIONES EN LA CONCENTRACIÓN DE JUGOS DE FRUTA
Osmotic evaporation is a modification of traditional processes using membranes; where the effect of a vapor pressure differential, produced by a highly concentrated solution of extraction, water is transferred as vapor through a membrane that acts as a hydrophobic body. This membrane technology is p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
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Universidad del Cauca
2016-12-01
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| Series: | Biotecnología en el Sector Agropecuario y Agroindustrial |
| Subjects: | |
| Online Access: | http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/1703/387 |
| Summary: | Osmotic evaporation is a modification of traditional processes using membranes; where the effect of a vapor pressure differential, produced by a highly concentrated solution of extraction, water is transferred as vapor through a membrane that acts as a hydrophobic body. This membrane technology is presented as a great alternative for processing exotic fruits, producing concentrates that can be used in the daily diet, being more comfortable to use, reducing transportation costs and increasing the shelf life. This process has many advantages compared to traditional operations, allowing operated at atmospheric pressure and low temperature, ideal for heat-sensitive products. |
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| ISSN: | 1692-3561 1909-9959 |