Work

Reverse osmosis and forward osmosis concentration of cranberry juice: processing effects on juice quality

Year: 2025

Type: article

Abstract: 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.

Source: Sustainable Food Technology

DOI: 10.1039/d5fb00142k

Authors: Mark Emile H. Punzalan, Olga I. Padilla-Zakour

Institutions: Cornell University, Cornell University Agricultural Experiment Station

Language: English

Topic: Membrane Separation Technologies

Subfield: Water Science and Technology

Field: Environmental Science

Domain: Physical Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

Funders: U.S. Department of Agriculture, National Institute of Food and Agriculture

Award: G7321683837

OpenAlex ID: W4413118686

FWCI: 1.03

Cites: 99

Cited by: 4

Related to: 10