Fatemeh Azarikia
Department of Food Technology, College of Abouraihan, University of Tehran, Pakdasht, Iran
[ 1 ] - Concentrating Red Beet Juice Using Osmotic Distillation: Effects of Device Structure
Background and Objectives: Red beet juice, a potential source of valuable nutrients, is widely used as a colorant in food industries. In recent years, to avoid reduction of nutritional values of the red beet during concentration by thermal processing, an osmotic distillation (OD) technique has been suggested. Therefore, the major aim of the present study was to investigate effects of the flow r...
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