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High quality cranberry juice concentrate production using reverse osmosis / G.E. Timbers, R. Stark.: A58-4/408E-PDF

"Cranberry juice has a very distinct and subtle flavor and aroma which is easily damaged by heating during processing. Because of the temperature sensitivity of the juice quality it seems reasonable that reverse osmosis should offer a means of concentration without quality loss due to heating. A study has been undertaken to compare cranberry juice concentrate using reverse osmosis and vacuum concentration and at the same time consider the possible application and limitations of reverse osmosis to the concentration of cranberry juice"--Introduction, page [1].

Permanent link to this Catalogue record:
publications.gc.ca/pub?id=9.921272&sl=0

Publication information
Department/Agency
  • Canada. Agriculture Canada. Engineering Research Service, issuing body.
TitleHigh quality cranberry juice concentrate production using reverse osmosis / G.E. Timbers, R. Stark.
Series title
  • Contribution ; no. 408
Publication typeMonograph - View Master Record
Language[English]
FormatDigital text
Electronic document
Note(s)
  • "Report number 7224."
  • Includes bibliographical references (page 13).
Publishing information
  • Ottawa, Ontario : Engineering Research Service, Research Branch, Agriculture Canada, December 1973.
Author / Contributor
  • Timbers, G. E. (Gordon Ernest), 1940- author.
Description1 online resource (16 pages) : photographs, illustrations.
Catalogue number
  • A58-4/408E-PDF
Subject terms
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