Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation

Funding Information: The research leading to these results has received funding from Sistema de Apoio à Investigação Científica e Tecnológica (SAICT), Programa de Actividades Conjuntas (PAC) under Multibiore-finery Project (POCI-01-0145-FEDER-016403) and from European Regional Development Fund (ERDF...

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Detalhes bibliográficos
Autor principal: Pereira, M. João (author)
Outros Autores: Pintado, Manuela (author), Brazinha, Carla (author), Crespo, João (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
aroma recovery
modelling of organophilic pervaporation
removal of off-flavours
vacuum fractionated condensation
valorisation of canning industry effluents
Chemical Engineering (miscellaneous)
Process Chemistry and Technology
Filtration and Separation
Texto completo:http://hdl.handle.net/10362/145854
País:Portugal
Oai:oai:run.unl.pt:10362/145854

Texto Completo

http://hdl.handle.net/10362/145854

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