The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods
Juice cloud and turbidity are considered as desirable properties in lime and other citrus juices. The turbidity is influenced by the presence of pectin in citrus juice. Pectin methylesterase (PME) causes cloud loss due to its function in desterification of the pectin. Thermal processing is commonly...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2016-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68129_18eb7975e23fc1259e613c893f9bf3ac.pdf |