In this work, polyhedral oligomeric silsesquioxane (POSS) with two different functional groups, octa(nitrophenyl)silsesquioxane (ONPS) and octa(aminophenyl)silsesquioxane (OAPS), was incorporated polydimethylsiloxane (PDMS), forming composite membranes for furfural recovery via pervaporation process. The addition of POSS had enhanced the hydrophobicity PDMS improved affinity membranes. At same ...

Flavor and odor components of foods are often lost during processing, which leads to a final product with poorer quality when compared to fresh made ingredients. It is not a different scenario in orange juice and other beverage industries. Heating processes cause severe physical and chemical losses of the natural characteristic flavour of orange juice. Methods, that use lower heat, present ther...