Processing of Black Carrot Juice by Nanofiltration and Forward Osmosis
Juice concentration is traditionally achieved with thermal evaporators. However, many nutrients and sensorial attributes suffer from degradation at high temperature. In order to preserve the sensorial and nutritional attributes of the juice, non-thermal processes based on membranes have arisen as an...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2021-07-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/11776 |