Separation technologies in the processing of fruit juices

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)

Abstract

After an introduction to the fluids in the fruit juice product sector, the various separation processes for production of fruit juices from different fruits are discussed. The separation processes for the production of fruit juice concentrate are reviewed, and the advantages and disadvantages of the applied techniques are discussed. Finally, a multistep membrane process for must concentration is described using laboratory experimental data, modeling and optimization.

Original languageEnglish
Title of host publicationSeparation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries
PublisherElsevier Ltd
Pages381-395
Number of pages15
ISBN (Print)9781845696450
DOIs
Publication statusPublished - Oct 1 2010

Keywords

  • Extraction
  • Fruit juice
  • Membrane distillation
  • Membrane filtration
  • Osmotic distillation
  • Separation

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Vatai, G. (2010). Separation technologies in the processing of fruit juices. In Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries (pp. 381-395). Elsevier Ltd. https://doi.org/10.1533/9780857090751.2.381