Resumen

PULIDO-DIAZ, ADRIANA PATRICIA; FORERO-LONGAS, FREDDY  y  CABRERA-NAVARRO, SERGIO ANDRÉS. OSMOTIC EVAPORATION: FUNDAMENTALS AND APPLICATIONS TO THE CONCENTRATION OF FRUIT JUICES. Rev.Bio.Agro [online]. 2016, vol.14, n.2, pp.135-144. ISSN 1692-3561.  https://doi.org/10.18684/BSAA(14)135-144.

Osmotic evaporation is a modification of traditional processes using membranes; where the effect of a vapor pressure differential, produced by a highly concentrated solution of extraction, water is transferred as vapor through a membrane that acts as a hydrophobic body. This membrane technology is presented as a great alternative for processing exotic fruits, producing concentrates that can be used in the daily diet, being more comfortable to use, reducing transportation costs and increasing the shelf life. This process has many advantages compared to traditional operations, allowing operated at atmospheric pressure and low temperature, ideal for heat-sensitive products.

Palabras clave : Membrane technology; Conservation; Mass transfer.

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