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Applications of Supported liquid membranes in food process engineering

Mugambhika, M. N. (2011) Applications of Supported liquid membranes in food process engineering. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Sour taste is the aspect of flavour most commonly associated with the presence of acids in foods. Understanding the mechanisms of sour taste contributes to the overall knowledge of food flavour. Sour taste is desirable in some foods, but in other cases it may contribute to off-flavour. Protonated organic acid species have been shown to be the primary stimuli responsible for sour taste. Citric acid, ascorbic acid, malic acid are few examples of organic acid found in fruits and beverages. On the other hand, organic acids are valuable chemicals for industrial process and many techniques have been applied to separate and recover them. In conventional process more recently, liquid- liquid extraction followed by precipitation or back extraction has been investigated for product recovery.
Uncontrolled Keywords: citric acid, fresh juices, liquid membranes, bitterness, organic acids
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jul 2011 06:44
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10188

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