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Volumn 35, Issue 3, 2012, Pages 455-470

Influence of temperature and TSS on performance of evaporation and rheological properties of pineapple concentration by microwave vacuum

Author keywords

[No Author keywords available]

Indexed keywords

APPARENT VISCOSITY; ARRHENIUS MODELS; COLOR QUALITY; CONSISTENCY COEFFICIENT; EFFECT OF TEMPERATURE; EFFICIENT TECHNOLOGY; ELECTRICAL ENERGY; EVAPORATION METHOD; EVAPORATION PROCESS; EVAPORATION RATE; EXTERNAL HEATING; FLOW BEHAVIORS; FOOD INDUSTRIES; FOOD QUALITY; FRUIT JUICE PROCESSING; HEATING SYSTEM; INTERNAL HEATING; LIQUID FOOD; MICROWAVE-VACUUM; PINEAPPLE JUICE; POWER EQUATIONS; PROCESSING OPERATIONS; PRODUCT QUALITY; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PROPERTY; ROTARY VACUUM; SUBATMOSPHERIC PRESSURES; TOTAL SOLIDS; TRANSPORT PHENOMENA;

EID: 84861802592     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2010.00600.x     Document Type: Article
Times cited : (9)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.