Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics
H Bozkir, T Baysal - Journal of Food Process Engineering, 2017 - Wiley Online Library
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 …
evaporator (VME) in the production of clear apple juice concentrate and the investigation of …
Mathematical models for vacuum‐microwave concentration behavior of pineapple juice
R Assawarachan, A Noomhorm - Journal of Food Process …, 2011 - Wiley Online Library
Laboratory scale microwave vacuum was designed and developed to concentrate
pineapple juice. Pineapple juice was concentrated from initial concentration of 12.26±0.11 …
pineapple juice. Pineapple juice was concentrated from initial concentration of 12.26±0.11 …
[PDF][PDF] Effect of operating condition on the kinetic of color change of concentrated pineapple juice by microwave vacuum evaporation
R Assawarachan, A Noomhorm - International Journal Food …, 2008 - academia.edu
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 …
out at various operation conditions to monitor the kinetic of color change of concentrated …
Production of orange juice concentrate using conventional and microwave vacuum evaporation: Thermal degradation kinetics of bioactive compounds and color …
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) …
(MVE) and the rotary evaporation (RE) at different absolute pressures (20, 31, and 47 kPa) …
Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice
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 …
at vacuum (gauge pressure of 580 mm-Hg) by applying ohmic heating at three different …
Changes in color and rheological behavior of pineapple concentrate through various evaporation methods
R Assawarachan, A Noomhorm - International Journal of Agricultural and …, 2010 - ijabe.org
The objective of this study was to investigate the effect of various concentration methods
namely microwave vacuum evaporation (MVE), microwave heating evaporation (MHE), and …
namely microwave vacuum evaporation (MVE), microwave heating evaporation (MHE), and …
The use of antioxidant potential of chokeberry juice in creating pro-healthy dried apples by hybrid (convection-microwave-vacuum) method
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 …
technologies such as low-temperature or hybrid processes that allow the preservation of …
[HTML][HTML] An innovative process for extraction of fruit juice using microwave heating
A Cendres, F Chemat, JF Maingonnat… - LWT-food science and …, 2011 - Elsevier
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 …
fruits (plum, apricot, grape) using microwaves and gravity, and to characterize this process …
Improving grape quality using microwave vacuum drying associated with temperature control
CD Clary, E Mejia‐Meza, S Wang… - Journal of Food …, 2007 - Wiley Online Library
Microwave (MW) vacuum dehydration using temperature to control the level of MW power
demonstrated potential in improving the performance of the process. Product surface …
demonstrated potential in improving the performance of the process. Product surface …
Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave–ultrasonic waves
B Hosseinzadeh Samani, MH Khoshtaghaza… - Journal of food science …, 2016 - Springer
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 …
quality. Due to these issues, the objective of this research was to compare the combined …
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