This study was evaluated the use of a novel concentration technique, a vacuum microwave
evaporator (VME) in the production of clear apple juice concentrate and the investigation of …

Laboratory scale microwave vacuum was designed and developed to concentrate
pineapple juice. Pineapple juice was concentrated from initial concentration of 12.26±0.11 …

Microwave vacuum evaporation (MVE) and rotary vacuum evaporation (RVE) were carried
out at various operation conditions to monitor the kinetic of color change of concentrated …

This study aimed to concentrate orange juice using the microwave vacuum evaporation
(MVE) and the rotary evaporation (RE) at different absolute pressures (20, 31, and 47 kPa) …

Sour cherry juice having total soluble solids (TSS) of 19.2% was evaporated up to 65% TSS
at vacuum (gauge pressure of 580 mm-Hg) by applying ohmic heating at three different …

The objective of this study was to investigate the effect of various concentration methods
namely microwave vacuum evaporation (MVE), microwave heating evaporation (MHE), and …

The visible trend in the development of the snack market focuses on the use of innovative
technologies such as low-temperature or hybrid processes that allow the preservation of …

The objectives of this study were to evaluate the possibility of extracting juice from selected
fruits (plum, apricot, grape) using microwaves and gravity, and to characterize this process …

Microwave (MW) vacuum dehydration using temperature to control the level of MW power
demonstrated potential in improving the performance of the process. Product surface …

Conventional pasteurization treatments often lead to substantial decrease in fruits juice
quality. Due to these issues, the objective of this research was to compare the combined …