Modeling and Experimental Validation for the Preparation of Concentrated Tea Extract Using a Forward Osmosis Process Using a Food-Grade Inorganic Draw Solute-Reference-Cited by-同舟云学术

Modeling and Experimental Validation for the Preparation of Concentrated Tea Extract Using a Forward Osmosis Process Using a Food-Grade Inorganic Draw Solute

Published:2023-02-09 Issue:7 Volume:62 Page:3315-3326
ISSN:0888-5885
Container-title:Industrial & Engineering Chemistry Research
language:en
Short-container-title:Ind. Eng. Chem. Res.

Author:

Bardhan Ananya¹,Subbiah Senthilmurugan¹^ORCID,Mohanty Kaustubha¹

Affiliation:

1. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, India

Publisher

American Chemical Society (ACS)

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.iecr.2c04219

Reference33 articles.

1. Assessment of highly concentrated pear juice production through single-run forward osmosis using sodium lactate as the draw solute

2. Sustainable dewatering of grapefruit juice through forward osmosis: Improving membrane performance, fouling control, and product quality

3. Athermal forward osmosis process for the concentration of liquid egg white: Process performance and improved physicochemical property of protein

4. Concentration of grape juice: Combined forward osmosis/evaporation versus conventional evaporation

5. Opportunities and Challenges in Application of Forward Osmosis in Food Processing

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