Membrane technology has emerged as a substitute to traditional juice clarification and
concentration processes as they require less manpower, reduce operating cost and low …

Fruit juices have been traditionally concentrated by multi-stage vacuum evaporation,
resulting in a loss of fresh juice flavors, color degradation and a “cooked” taste due to the …

The Handbook of Membrane Separations: Chemical, Pharmaceutical, and Biotechnological
Applications provides detailed information on membrane separation technologies as they …

Background Essential oils and their components have wide use in many areas of industry
(chemicals, cosmetics, food, and pharmaceuticals), beyond presenting potential to be used …

The use of integrated membrane processes for the clarification and the concentration of
citrus (orange and lemon) and carrot juices is proposed as an alternative to the traditional …

The fruit juice industry is one of the food sectors that has invested the most in the
implementation of new technologies, such as non-thermal technologies. Among them …

This article provides an overview of recent developments and the published literature in
membrane technology with regard to fruit juice processing and considers the impact of such …

In this work, the osmotic evaporation (OE) and membrane distillation (MD) processes were
compared in terms of water flux and aroma retention. The concentration of a sucrose …

Due to the growing population and the subsequent need for more food, food production
systems have moved towards industrialization. Accordingly, a large amount of energy …

The production of high quality concentrated blood orange juice according to a new
integrated membrane process, alternative to thermal evaporation, was evaluated in terms of …