Influences of selected intrinsic product and extrinsic process variables on ascorbic acid and color characteristics in heat-treated Valencia orange juice

Influences of selected intrinsic product and extrinsic process variables on ascorbic acid and color characteristics in heat-treated Valencia orange juice

The study employed Response Surface Methodology (RSM) to establish predictive models that quantified the individual and interactive influences of various product and process parameters namely, pH, initial ascorbic acid (AA) concentration, temperature (T), and heating time (t) on the residual AA (rAA...

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Bibliographic Details
Main Author: Rodriguez, Kimberly J. (Author)
Other Authors: Gabriel, Alonzo A. (adviser.)
Format: Thesis
Language:English
Subjects:
Citrus juices > Processing > Mathematical model.
Citrus juices > Preservation.