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El material de la membrana, las características hidrodinámicas de los módulos y las velocidades de flujo son los parámetros más determinantes en la magnitud de los coeficientes de transferencia tanto de calor como de masa, siendo una de las áreas en las que se debe investigar más en futuros trabajos para encontrar modelos específicos que permitan optimizar y hacer más robusto el proceso frente a la diversidad de materias primas, especialmente cuando se trata de materiales complejos como los alimentos líquidos.