Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization

• Main Authors: Mohd. Rosli, Nur Nabilah Hanani, Harun, Noor Hafiza, Abdul Rahman, Roshanida, Ngadi, Norzita, Samsuri, Shafirah, Amran, Nurul Aini, Safiei, Nor Zanariah, Ab. Hamid, Farah Hanim, Zakaria, Zaki Yamani, Jusoh, Mazura
• Format: Article
• Language: English
• Published: Elsevier Ltd. 2022
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/102960/1/NurNabilahHanani2022_PreservationofTotalPhenolicContent.pdf; http://eprints.utm.my/102960/; http://dx.doi.org/10.1016/j.jclepro.2021.129705

Progressive freeze concentration (PFC) was used to concentrate cucumber juice to preserve total phenolic content (TPC) in this work as a non-thermal process. Since the productivity of PFC is always an issue, this work aimed to carefully fabricate an ice crystallizer with quantified design characteri...