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: | , , , , , , , , , |
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Format: | Article |
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Elsevier Ltd
2022
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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/ |
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