Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation: Matrix Effect and Model Validation

Due to the lack of studies addressing the influence of real food matrices on integrated organophilic pervaporation/fractionated condensation processes, the present work analyses the impact of the real matrix of sardine cooking wastewaters on the fractionation of aromas. In a previous study, a thermo...

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書誌詳細

出版年:	Membranes
主要な著者:	M. João Pereira, Manuela Pintado, Carla Brazinha, João Crespo
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2022-10-01
主題:	modelling of organophilic pervaporation vacuum fractionated condensation aroma recovery valorisation of canning industry effluents removal of off-flavours
オンライン･アクセス:	https://www.mdpi.com/2077-0375/12/10/988