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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Detalles Bibliográficos
Autores principales: Chu, Haoqi, Zhang, Zhihan, Zhong, Huazhao, Yang, Kai, Sun, Peilong, Liao, Xiaojun, Cai, Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9414217/
https://www.ncbi.nlm.nih.gov/pubmed/36005724
http://dx.doi.org/10.3390/membranes12080808

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9414217/
https://www.ncbi.nlm.nih.gov/pubmed/36005724
http://dx.doi.org/10.3390/membranes12080808

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