Advancement of forward osmosis (FO) membrane for fruit juice concentration

Simultaneous fruit juice concentration and preservation of the heat-sensitive sensorial and nutritional components is a challenging topic in food processing. Forward-osmosis (FO) membrane is one of the promising alternatives to concentrate juice at low temperature and pressure. There are a number of...

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Bibliographic Details
Published in:Journal of food engineering 2021-02, Vol.290, p.110216, Article 110216
Main Authors: Wenten, I.G., Khoiruddin, K., Reynard, R., Lugito, G., Julian, H.
Format: Article
Language:English
Subjects:
Concentration polarization
Forward osmosis
fruit juices
hydrophilicity
Juice
juice concentrates
Membrane modification
osmosis
permeability
prices
solutes
temperature
thermosensitivity
toxicity
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