| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277552 | Journal of Food Engineering | 2011 | 11 Pages |
Abstract
⺠We studied pervaporation of flavour compounds in the presence of dairy ingredients. ⺠Milk fat, protein and lactose reduced the enrichment factors of certain flavours. ⺠The mechanism was a lower driving force and/or lower sorption in the membrane. ⺠Pervaporation of acids was most effective at a low pH.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Amy R. Overington, Marie Wong, John A. Harrison,