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Athermal Concentration of Blueberry Juice by Forward Osmosis: Food Additives as Draw Solution

This study is to evaluate the athermal forward osmosis (FO) concentration process of blueberry juice using food additives as a draw solution (DS). The effects of food additives, including citric acid, sodium benzoate, and potassium sorbate, on the concentration processes are studied, and their effec...

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Principais autores: Haoqi Chu, Zhihan Zhang, Huazhao Zhong, Kai Yang, Peilong Sun, Xiaojun Liao, Ming Cai
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-08-01
coleção:Membranes
Assuntos:
forward osmosis
blueberry juice
food additive
draw solution
storage
Acesso em linha:https://www.mdpi.com/2077-0375/12/8/808
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