Optimization, kinetic studies, and upscaling of vacuum evaporation for pineapple concentrates
This study was focused on the optimization of concentrating Morris pineapple juice using a rotary vacuum evaporator from 60 to 70 °C for 30-60 min. The vacuum evaporation could reduce 38.3% water, increase sugar to 14.6 °Brix, form negligible 5-(hydroxymethyl)furfural (HMF), 2.91 mg/mL, and retain a...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Published: |
American Chemical Society
2022
|
| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/99558/ http://dx.doi.org/10.1021/acsfoodscitech.1c00425 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|