Influences of product and process parameters on selected quality attributes of heat-treated Philippine Orange (Dalandan) juice

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

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Detalhes bibliográficos
Autor principal:	Cayabyab, Jochelle Elysse C. (Author)
Outros Autores:	Gabriel, Alonzo Alulod (adviser.)
Formato:	Thesis
Idioma:	English
Assuntos:	Oranges > Philippines. Orange juice > Philippines > Processing > Mathematical models.
Acesso em linha:	Also available in UP Diliman Digital Archives