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Více informací o knize Retention of Guava Juice Flavor in Batch Ultrafiltration System

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• Anotace
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Anotace knihy

The study revealed that solute-membrane interaction is the main parameter, which controls the retentivity of the flavor components and not the membrane s pore size. A qualitative correlation between solute hydrophobicity and its retentivity was observed. Despite its small size compared to the membrane MWCO, B-caryophellene which is one the major flavor components of the guava fruit was characterized by total retention due to its strong adsorption on the surface of the membrane.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Retention of Guava Juice Flavor in Batch Ultrafiltration System
• Autor: Saad Khalil
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 72
• EAN: 9783639219340
• ISBN: 3639219341
• ID: 06829789
• Nakladatelství: VDM Verlag
• Hmotnost: 118 g
• Rozměry: 229 × 152 × 4 mm
• Datum vydání: 16. February 2010

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