Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.)
Heat penetration studies were conducted on the processing of canned guayabano (soursop), mango and papaya juices using both the spin and the static methods. The rates of heat transfer were compared in the two methods and the spin method was found to be approximately six times faster than the static...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
| Được phát hành: |
1969.
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