Aroma
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The use of poly (dimethyl siloxane) PDMS hollow fibres was investigated in orange juice aroma recovery. Modules for pervaporation were designed and built for this purpose, scrutinized with binary ester-water feeds and compared to other module geometries using experimental enrichment factors and mass
Desalination 148 (2002)
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In the present work, membrane processing was investigated in order to clarify and to recover aroma from tropical fruit juices. Pineapple and passion fruit juices were selected. Pervaporation experiments were also carried out with binary synthetic aqueous solutions of typical aroma components. Experi
Desalination 148 (2002)
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