The effects of process parameters on concentration of pineapple fruit juice via freeze concentration technique

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The effects of process parameters on concentration of pineapple fruit juice via freeze concentration technique

Freeze concentration of fruit juices is a method of removing water from juices without heating and changing juice flavor. Freeze concentration is effective because a solute in solution has a lower melting point than pure ice and can be separated from the water component(ice)as the temperature approa...

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Bibliographic Details
Main Author:	Mohd Hasrul, Yaakob
Format:	Undergraduates Project Papers
Language:	English
Published:	2012
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/4476/ http://umpir.ump.edu.my/id/eprint/4476/1/CD6316_MOHD_HASRUL_YAAKUB.pdf

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