Determination of Heat Transfer Coefficient and Quality Characteristics of Pasteurised Pink Guava (Psidium Guajava L., Variety Beaumont-30) Juice Drink with Different Brix

• Main Author: Samicho, Zainal
• Format: Thesis
• Language: English; English
• Published: 2001
• Subjects: Nusselt number.; Fruit juices - Pasteurization.; Fruit juices.
• Online Access: http://psasir.upm.edu.my/id/eprint/8428/1/FSMB_2001_1_IR.pdf; http://psasir.upm.edu.my/id/eprint/8428/

Heat transfer plays a key role in the production of good quality pasteurised fruit juice drink. Knowledge of heat transfer during the pasteurisation process and the necessity of analysing the data quantitatively have become increasingly important in modern pasteurisation technology. The importanc...