Alternative Thermal Processing Technique for Liquid Foods-membrane Processing
S. Shahir · International Journal of Plant & Soil Science · 2021
Liquid foods are sensitive to temperature and concentration by conventional methods results in product deterioration. Alternative processes, such as freeze concentration, have the drawback with respect to the maximum achievable concentration (only up to 40 to 45°Brix). In recent...
Open access
Research Article
10.9734/ijpss/2021/v33i2430752