Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization
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...
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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 |
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Format: | Article |
Language: | English |
Published: |
Elsevier Ltd.
2022
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Subjects: | |
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 |
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