Ali, Noorhalieza and Hassan, Onn (1991) Application of reverse osmosis in food processing. Buletin FKKKSA, 5 (1). pp. 35-38. ISSN 0128-0740
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Abstract
Reverse osmosis is only recently used in the food industry and is gaining interest. This article treats the various effects of the physical properties of food towards the permeation flux of water, the apparatus used together with methods of improving their performance. Lastly, a study of the concentration of whey and milk is included
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Concentration of whey and skim milk, food processing, permeation flux of water, reverse osmosis, solute water diffusion coefficients |
| Subjects: | T Technology > T Technology (General) |
| Divisions: | Chemical and Natural Resources Engineering |
| ID Code: | 4527 |
| Deposited By: | Norhani Jusoh |
| Deposited On: | 22 Nov 2007 04:28 |
| Last Modified: | 01 Jun 2010 03:18 |
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