Reverse osmosis and forward osmosis concentration of cranberry juice: processing effects on juice quality
Reverse (RO) and forward osmosis (FO) are membrane processes that are alternatives to thermal evaporation, operating at room or lower temperature during concentration of liquid foods, using less energy and retaining heat-labile components.
Authors
- Mark Emile H. Punzalan
- Olga I. Padilla‐Zakour (ORCID: https://orcid.org/0000-0001-8749-1890)
Institutions
- Cornell University (US)
- New York State Department of Agriculture and Markets (US)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00142k
- Citations
- 1
- Primary Topic
- Membrane Separation Technologies
- Type
- article
- Field-Weighted Citation Impact
- 0.82
Funders
- U.S. Department of Agriculture
- National Institute of Food and Agriculture