The effects of process parameters on concentration of pineapple fruit juice via freeze concentration technique
Freeze concentration of fruit juices is a method of removing water from juices without heating and changing juice flavor. Freeze concentration is effective because a solute in solution has a lower melting point than pure ice and can be separated from the water component(ice)as the temperature approa...
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| פורמט: | Undergraduates Project Papers |
| שפה: | English |
| יצא לאור: |
2012
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| גישה מקוונת: | http://umpir.ump.edu.my/id/eprint/4476/1/CD6316_MOHD_HASRUL_YAAKUB.pdf |