Rheological behavior of sour cherry juices concentrated by ohmic and conventional evaporation processes under vacuum
In this study, sour cherry juice was evaporated up to 65% total soluble solid content (TSSC) under vacuum (25 kPa) by ohmic‐assisted vacuum evaporation (OAVE) and vacuum evaporation (VE). The effects of voltage gradients (10–14 V/cm) on the rheological behavior of sour cherry concentrates having dif...
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| Veröffentlicht in: | Journal of food processing and preservation 2020-10, Vol.44 (10), p.n/a |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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