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, N.N.H., Harun, N.H., Abdul Rahman, R., Ngadi, N., Samsuri, S., Amran, N.A., Safiei, N.Z., Ab Hamid, F.H., Zakaria, Z.Y., Jusoh, M.
• Format: Article
• Published: Elsevier Ltd 2022
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85119927444&doi=10.1016%2fj.jclepro.2021.129705&partnerID=40&md5=33b980cd85e4a0aa2f7963b1c201c985; http://eprints.utp.edu.my/28921/

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...