Process intensification in concentration of watermelon juice by air stripping under high gravity
Author:
Funder
University Grant Commission
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
https://link.springer.com/content/pdf/10.1007/s12046-023-02391-x.pdf
Reference17 articles.
1. Sabanci S and Icier F 2017 Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice. J. Food Eng. 212: 262–270.
2. Berk Z 2013 Food Process Engineering and Technology. Elsevier, London.
3. Perkins-Veazie P, Collins J K, Pair S D and Roberts W 2001 Lycopene contente differs among red-fleshed watermelon cultivars. J. Sci. Food Agric. 81: 983–987.
4. Prost J S, González M T and Urbicain M J 2006 Determination and correlation of heat transfer coefficients in a falling film evaporator. J. Food Eng. 73: 320–326.
5. Cyklis P 2017 Industrial scale engineering estimation of the heat transfer in falling film juice evaporators. Appl. Therm. Eng. 123: 1365–1373.
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