Elaboration of orange juice concentrate by vacuum‐assisted block freeze concentration
Author:
Affiliation:
1. Department of Food EngineeringUniversidad del Bío‐BíoAv. Andrés Bello s/n, Casilla 447, Chillán Chile
Funder
Comisión Nacional de Investigación Científica y Tecnológica
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13438
Reference44 articles.
1. Passive and microwave-assisted thawing in maple sap cryoconcentration technology
2. Production of concentrated cherry and apricot juices by cryoconcentration technology
3. Cryoconcentration technology in the bio-food industry: Principles and applications
4. Skim milk cryoconcentration as affected by the thawing mode: gravitational vs. microwave-assisted
5. Review: Parametric Study on the Performance of Progressive Cryoconcentration System
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