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KMID : 1024419980020020144
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Food Engineering Progress
1998 Volume.2 No. 2 p.144 ~ p.150
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Characteristics of the Gel Layer Formation in the Concentration Process of Apple Juice with Reverse Osmosis Process
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Hur Sang-Sun
Joo Gil-Jae
Chang Kyu-Seob
Choi Yong-Hee
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Abstract
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KEYWORD
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reverse osmosis system, gel layer resistance, mass transfer coefficient
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FullTexts / Linksout information
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Listed journal information
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