Optimisation of extraction methods and rheological characteristics of soursop juice
The optimisation and comparison of various soursop juice extraction methods were investigated through quantitative and qualitative measurements in finding a suitable method for soursop juice processing. The effects of four individual extraction methods at various temperature or power and time combi...
| मुख्य लेखक: | Quek, Meei Chien |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2012
|
| विषय: | |
| ऑनलाइन पहुंच: | http://psasir.upm.edu.my/id/eprint/43434/1/FK%202012%2037R.pdf |
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समान संसाधन
-
Soursop Pectinesterase: Extraction, Purification, Properties and Effect on Cloud Stability of Soursop Juice
द्वारा: Misman, Siti Arbaisah
प्रकाशित: (1996) -
Optimisation and rheological modelling of thermosonically extracted tropical fruit juice concentrates
द्वारा: Abdullah, Norazlin
प्रकाशित: (2015) -
Pasteurisation of Soursop (Annona Muricata L.) Puree and its Effects on Physico-Chemical Properties
द्वारा: Ara, Umme
प्रकाशित: (2000) -
Determination of Heat Transfer Coefficient and Quality Characteristics of Pasteurised Pink Guava (Psidium Guajava L., Variety Beaumont-30) Juice Drink with Different Brix
द्वारा: Samicho, Zainal
प्रकाशित: (2001) -
Improvement of ultraviolet pasteuriser for production of pineapple fruit juice
द्वारा: Mansor, Atikah
प्रकाशित: (2015)