Red Fruit Juice Concentration by Osmotic Distillation: Optimization of Operating Conditions by Response Surface Methodology
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DOI: 10.3390/membranes13050496
Abstract: Osmotic distillation (OD) was implemented at laboratory scale to concentrate a red fruit juice produced from a blend of blood orange, prickly pear, and pomegranate juice. The raw juice was clarified by microfiltration and then… read more here.
Keywords: methodology; rate; juice concentration; evaporation flux ... See more keywords