Abstract:A B S T R A C TBackground 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 rate, volume of feed and brine solutions and membrane active area on efficiency of the membrane concentr… Show more
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