Deacidification of clarified tropical fruit juices by electrodialysis. Part I. Influence of operating conditions on the process performances

The reduction of acidity of four tropical fruit juices, passion fruit, castilla mulberry, najanrilla and araza, was investigated by using the electrodialysis (ED) process. Two stack configurations using homopolar membranes and three compartments (ED3C), and bipolar membranes and two compartments (ED...

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Veröffentlicht in:	Journal of food engineering 2007-02, Vol.78 (4), p.1427-1438
Hauptverfasser:	Vera, Edwin, Sandeaux, Jacqueline, Persin, Françoise, Pourcelly, Gérald, Dornier, Manuel, Ruales, Jenny
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Bipolar electrodialysis Chemical Sciences Conventional electrodialysis Current efficiency Deacidification Deacidification rate Energy consumption Food engineering Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Tropical fruit juices
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