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Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

โœ Scribed by Mahboubeh Fazaeli, Ghazale Hojjatpanah, Zahra Emam-Djomeh

Book ID
118302137
Publisher
Springer-Verlag
Year
2011
Tongue
English
Weight
261 KB
Volume
50
Category
Article
ISSN
0022-1155

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Effects of heating method and conditions
Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate
โœ Ghazaleh Hojjatpanah; Mahboubeh Fazaeli; Zahra Emam-Djomeh ๐Ÿ“‚ Article ๐Ÿ“… 2011 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 945 KB

## Summary Black mulberry juice was concentrated by different heating methods including conventional heating and microwave heating at different operational pressures (7.3, 38.5 and 100โ€ƒkPa). The effects of each method of heating on the quality attributes of the concentrated juice were investigated.