Evaporation kinetics and quality attributes of grape juice concentrate as affected by microwave and vacuum processing

Evaporation kinetics and quality attributes of grape juice concentrate as affected by microwave and vacuum processing

ABSTRACTIn this study, grape juice was concentrated through a microwave vacuum-assisted technique. The concentrate was prepared at different powers (30, 50, 80 W) and vacuum pressures (35, 50, 70 kPa) for different time intervals to optimize the processing conditions. The highest evaporation rate (5...

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Bibliographic Details
Main Authors: Abdul Hameed, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Imran Mahmood Khan, Sobia Niazi, Muhammad Waheed Iqbal, Tahreem Riaz, Muhammad Faisal Manzoor, Mohammed Abdalla
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Juice concentrate
microwave-vacuum extraction
moisture ratio
phenolic compounds
effective diffusivity
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2218062

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2023.2218062

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