Evaporation kinetics and quality attributes of grape juice concentrate as affected by microwave and vacuum processing
In this study, grape juice was concentrated through a microwave vacuum-assisted technique. The concentrate was prepared at different powers (30, 50, 80 W) and vacuum pressures (35, 50, 70 kPa) for different time intervals to optimize the processing conditions. The highest evaporation rate (5.32 g/10...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2218062 |
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