Thermal and Rheological Properties of Juices and Syrups during Non-centrifugal Sugar Cane (Jaggery) Production

Author:

Alarcón Ángela L.,Orjuela Alvaro,Narváez Paulo C.,Camacho Edgar C.

Funder

Universidad Nacional de Colombia

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference59 articles.

1. Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: experiments and modeling;Adhikari;Dry. Technol.,2003

2. Physicochemical characterization and profile of sugars of honey sugar cane in the production of panela (in Spanish);Alarcón;Agron. Colomb.,2016

3. Study of the Behavior of the Physicochemical, Rheological and Thermal Properties of Juices and Syrups from Jaggery Sugarcane. (In Spanish). Chemical Engineering Master’s Dissertation;Alarcón,2017

4. Rheological and thermophysical properties of blackberry juice;Alexandre;Ciência e Tecnol. Aliment.,2007

5. Thermophysical properties of industrial sugarcane juices for the production of bioethanol;Astolfi-Filho;J. Chem. Eng. Data,2010

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