Mathematical analysis of freeze concentration of apple juice
✍ Scribed by Levent Bayindirli; Mustafa Özilgen; Suat Ungan
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 752 KB
- Volume
- 19
- Category
- Article
- ISSN
- 0260-8774
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
## Abstract Freeze concentration is a method used to remove pure water from juice, wine, or beer by means of crystallization. The closed and fully filled liquid system completely preserves the quality of the fresh juice while operating at subzero Celsius temperatures. The aroma (including the volat
Spcciliu grurity REFERENCES Criiess. Coiiiriicwial Iiritit nnrl Vcgetnble l'rodircts, IJ. 205. \* Cliiirlcy, V. I,. S. t\iiii. I{cpt. Agr. u i d liort. Rcs. Stu., A i i i i . Relit. Agr. ~i i i t l Ilort. Hes.Sta., lmiig r\iiii. Rclit. Agr. i i i i d Ilort. lies. Stu., 1mig Aiin. Rept. :\gr. t i n t
Compositional characterization of commercially produced apple juice concentrate has been completed on 92 samples collected over a period of 3 years. These samples were collected from around the world and represent the major apple-producing areas. Subsamples of each sample were sent to 11 laboratorie