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渗透蒸馏及其在食品工业中的应用 被引量:4

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摘要 对渗透蒸馏过程。
作者 朱圣东 吴迎
出处 《食品工业科技》 CAS CSCD 北大核心 2000年第2期83-84,共2页 Science and Technology of Food Industry
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同被引文献27

  • 1戴海平,王建臣,林刚.渗透蒸馏的传质过程及应用[J].水处理技术,1995,21(1):7-10. 被引量:12
  • 2Hogan, P. A., Canning, R P., Peterson, P. A., et al. A new option:osmotic distillation. ChemEng Progress, 1998, 94 (7): 49-57.
  • 3Casaano, A., Jiao, B., Drioli, E.. Production of concentrated kiwifruit juice by integrated membrane process. Food Research International, 2004 (37): 139-148.
  • 4Barbe, A. M., Bartley, J. P., Jacobs, A. L., et al. Retention of volatile organic avour/fragrance components in the concentration of liquid foods by osmotic distillation. Journal of Membrane Science, 1998, (145): 67-75.
  • 5Shaw, P. E., Lebrun, M., Domier, M., et al. Evaluation of Concentrated Orange and Passionfruit Juices Prepared by Osmotic Evaporation. Lebensm.-Wiss u.-Technol., 2001, (34): 60-65.
  • 6Bui, A. V., Nguyen, H. M., Joachim, M. A.. Prediction of water activity of glucose and calcium chloride solutions. Journal of Food Engineering, 2003, 57: 243-248.
  • 7Chirife, J., Favetto, G.., Fontan, C. F.. The water activity of fructose solution in the intermediate moisture range. Lebensmittel Wissenschaft Technologie, 1982, (15): 159-160.
  • 8Hogan, P. A., Canning, R P., Peterson, P. A., et al. A new option:osmotic distillation. ChemEng Progress, 1998, 94(7): 49-57.
  • 9Alves, V. D., Koroknai, B., Coelhoso, L. M., et al. Using membrane contactors for fruit juice concentration. Desalination. 2004, 162: 263-270.
  • 10Bui, A. V., Nguyen, H. M., Joachim M.A laboratory study on glucose concentration by osmotic distillation in hollow fibre module. Journal of Food Engineering, 2004, 63: 237-245.

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