fresh juices of colourful wild berries: cornelian cherry, blackthorn, white beam and elderberry are considered as valuable, highly nutritive beverages and characterized by the high level of vitamins and antioxidant capacity. the concentration process of these juices by membrane osmotic distillation was studied, where only water vapour is eliminated, while the heat sensitive, valuable compounds ...

background and objectives: red beet extract concentrate can be used as a natural colorant in food products; however, destructive effects of thermal methods to produce juice concentrate decrease nutritional value in the final product. materials and methods: in this study, red beet extract was concentrated using osmotic distillation method, and the best pretreatment was evaluated to increase the ...

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...

Background and Objectives: Red beet extract concentrate can be used as a natural colorant in food products; however, destructive effects of thermal methods to produce juice concentrate decrease nutritional value in the final product. Materials and Methods: In this study, red beet extract was concentrated using osmotic distillation method, and the best pretreatment was evaluated to increase t...

The improvement of an innovative dual membrane contactor process for treatment of combined hygiene and metabolic wastewater was investigated. Flux and solute rejection in the combined direct osmosis/osmotic distillation (DO/OD) process were enhanced by incorporating membrane distillation (MD) concepts into the process. Two new configurations were investigated: DO/MD, in which the driving force was

Low-pressure osmotic-based membrane separation, such as osmotic distillation (OMD) and forward osmosis (FO), is a separation process suitable for the concentration of liquid food with heat-sensitive components. In FO, dense hydrophilic used osmotic-pressure gradient driving force. Reverse salt diffusion low are major phenomena impeding FO application. Food preservatives can be applied draw solu...

Membrane distillation (MD) and osmotic distillation (OD) are emerging athermal processing techniques of great interest in agro-food production where the most part of products is sensitive to thermal treatments. With respect to conventional methods, MD and OD are competitive alternatives, able to work in an environmental-friendly and cost-efficient way, for preserving the nutritional and sensori...

The latest developments and applications of hollow fiber membrane contactors (HFMCs) were discussed in this recent published book. Membrane contactor provides gas–liquid or liquid–liquid contact without dispersion one phase another, which gives a higher mass transfer coefficient compared to the conventional contactors. Using microporous hydrophobic hydrophilic membrane, fluids is immobilized po...