Individual and interactive effects of product variables and process settings on selected quality parameters of heat-treated Calamansi juice

Individual and interactive effects of product variables and process settings on selected quality parameters of heat-treated Calamansi juice

This study established predictive models for the individual and interactive effects of various combinations of product variables and process settings namely heating temperature, heating time, soluble solids (SS), and titratable acidity (TA) on the residual ascorbic acid (AA) content, and ascorbic ac...

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Bibliographic Details
Main Author: Tan, Athalie Kaye L. (Author)
Other Authors: Gabriel, Alonzo A. (adviser.)
Format: Thesis
Language:English
Subjects:
Citrus fruits > Philippines.
Citrus juices > Philippines > Processing > Mathematical models.