Concentration of must through vacuum membrane distillation

Vacuum Membrane Distillation is studied for the concentration of fruit juices up to 50°Brix. The fluxes of water and of the relevant aroma compounds are experimentally examined for a typical must, as a function of temperature, sugar content and downstream pressure. The process leads to juice concent...

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Bibliographic Details
Published in:Desalination 2002-09, Vol.149 (1), p.253-259
Main Authors: Bandini, Serena, Sarti, Giulio C.
Format: Article
Language:English
Subjects:
Aromas
Biological and medical sciences
Biotechnology
Concentration
Fundamental and applied biological sciences. Psychology
Hydrophobic membranes
Membrane distillation
Methods. Procedures. Technologies
Must
Others
Various methods and equipments
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Summary:Vacuum Membrane Distillation is studied for the concentration of fruit juices up to 50°Brix. The fluxes of water and of the relevant aroma compounds are experimentally examined for a typical must, as a function of temperature, sugar content and downstream pressure. The process leads to juice concentrates still retaining interesting amounts of the aroma compounds. A process analysis is also shown for must concentration up to 50°Brix.
ISSN:0011-9164
1873-4464
DOI:10.1016/S0011-9164(02)00776-2