Dewatering of Yoghurt Using Permeable Membrane and Acrylic Superabsorbent Hydrogel

Conventional processes of food dewatering, such as thermal, have undesirable and destruction effects on vitamins, aromatic compounds and pigments. In addition, they are accompanied with some technological complications and energy consumption. Thus, food concentration processes are directed to non-th...

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Bibliographic Details
Main Authors: A. Ahmadpour, A. Maskooki, M. Rezaei
Format: Article
Published: Iran Polymer and Petrochemical Institute 2008-02-01
Series:علوم و تکنولوژی پلیمر
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