| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277697 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Thermal process of foods may impacts negatively on sensorial and nutritional factors. ⺠Forward osmosis uses the osmotic pressure difference as the only driven force. ⺠Advantages: low energy consumption, low process temperature, low fouling. ⺠Review of effect process parameters over the flux transmembrane and the food quality.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Voltaire Sant'Anna, Ligia Damasceno Ferreira Marczak, Isabel Cristina Tessaro,