Effect of the microwave and thermosonic vacuum concentration methods on quality parameters of hibiscus (<i>hibiscus sabdariffa</i> L.) extract and mathematical modeling of concentration-Reference-Cited by-同舟云学术

Effect of the microwave and thermosonic vacuum concentration methods on quality parameters of hibiscus (hibiscus sabdariffa L.) extract and mathematical modeling of concentration

Published:2023-07-03 Issue:3 Volume:57 Page:163-177
ISSN:0832-7823
Container-title:Journal of Microwave Power and Electromagnetic Energy
language:en
Short-container-title:Journal of Microwave Power and Electromagnetic Energy

Author:

Dinçer Cüneyt¹²^ORCID,Tongur Timur³^ORCID,Erkaymaz Taner⁴^ORCID

Affiliation:

1. Food Safety and Agricultural Research Center, Akdeniz University, Antalya, Türkiye

2. Finike Vocational School, Department of Food Processing, Akdeniz University, Antalya, Türkiye

3. Department of Chemistry, Akdeniz University, Antalya, Türkiye

4. Rose and Rose Products Research and Application Center, Suleyman Demirel University, Isparta, Türkiye

Funder

Akdeniz University Scientific Research

Publisher

Informa UK Limited

Subject

Electrical and Electronic Engineering,Metals and Alloys,Condensed Matter Physics,Ceramics and Composites,Electronic, Optical and Magnetic Materials

Link

https://www.tandfonline.com/doi/pdf/10.1080/08327823.2023.2235549

Reference36 articles.

1. MATHEMATICAL MODELS FOR VACUUM-MICROWAVE CONCENTRATION BEHAVIOR OF PINEAPPLE JUICE

2. Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics

3. Production of orange juice concentrate using conventional and microwave vacuum evaporation: Thermal degradation kinetics of bioactive compounds and color values

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