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97/03451 The effect of microwave and conventional heat treatment on the comminution of coal

Book ID
108399338
Publisher
Elsevier Science
Year
1997
Weight
196 KB
Volume
38
Category
Article
ISSN
0140-6701

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The e †ect of continuous-Γ‘ow microwave heat treatment of orange juice was evaluated by using parameters of quality (pectin methylesterase (PME) inactivation and ascorbic acid, free amino acids, carbohydrates and hydroxymethyl furfural (HMF) contents, as well as degree of browning). Results were comp