HIGHLIGHTS
- who: Haoqi Chu and colleagues from the Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China have published the paper: Athermal Concentration of Blueberry Juice by Forward Osmosis: Food Additives as Draw Solution, in the Journal: Membranes 2022, 12, x FOR PEER REVIEW of 12/08/2022
- what: This study is to evaluate the athermal forward osmosis (FO) concentration process of blueberry juice using food additives as a draw solution (DS). In this study, the effects of citric acid, potassium sorbate, and sodium benzoate on FO concentrations of blueberry juice were investigated . . .
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