Abstract:
In liquid food and beverage processing industries, concentrating liquid food extract while maintaining its essential nutritional and sensory qualities is a challenging topic that needs to be addressed. Since the recent outbreak of Covid-19, the notable shift in consumer behaviour toward nutritional foods has attracted researchers to an alternative concentration technique which are capable of concentrating liquid foods while maintaining their nutritional and sensory quality. Forward osmosis (FO) is one of the promising alternatives to concentrate liquid food at low temperatures and pressure.
