Changes in physical and thermo-physical properties of sugarcane, palmyra-palm and date-palm juices at different concentration of sugar

Journal of Food Engineering

Volumn 90, Issue 4, 2009, Pages 559-566

  Jagannadha Rao, P V K ^a   Das, Madhusweta ^b   Das, S K ^b  

^a ACHARYA N G RANGA AGRICULTURAL UNIVERSITY   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Date palm; Jaggery; Palm juice; Palmyra palm; Sugarcane

Indexed keywords

BOILING POINT; CONCENTRATION (PROCESS); HYDRODYNAMICS; SUGAR (SUCROSE); VISCOSITY;

DATE-PALM; JAGGERY; PALM JUICE; PALMYRA-PALM; SUGARCANE;

SUGARS;

BORASSUS AETHIOPUM; BORASSUS FLABELLIFER; PHOENIX DACTYLIFERA; PHOENIX SYLVESTRIS; SACCHARUM OFFICINARUM;

EID: 53149119161     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.07.024     Document Type: Article

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