{"id":471,"date":"2014-12-29T11:51:53","date_gmt":"2014-12-29T03:51:53","guid":{"rendered":"http:\/\/localhost\/mazura\/?page_id=471"},"modified":"2014-12-29T11:52:48","modified_gmt":"2014-12-29T03:52:48","slug":"enhancement-of-sugar-content-through-progressive-freeze-concentration-effect-of-initial-concentration","status":"publish","type":"page","link":"https:\/\/people.utm.my\/mazurajusoh\/enhancement-of-sugar-content-through-progressive-freeze-concentration-effect-of-initial-concentration\/","title":{"rendered":"Enhancement of Sugar Content through Progressive Freeze Concentration: Effect of Initial Concentration"},"content":{"rendered":"<p><strong>Abstract<\/strong><\/p>\n<p>A new concentration technique is required to eliminate portion of water from coconut water (CW) and\u00a0reduce the cost of storage, handling and shipping. As Progressive Freeze Concentration (PFC) could\u00a0retain the nutritional compounds, it was applied to concentrate CW and enhance its sugar content. In PFC\u00a0system, only a single block of ice is formed as a layer on the cooled surface. A coil stainless steel\u00a0crystallizer was used as FC unit to investigate the enhancement of sugar content in CW. The effect of\u00a0initial concentration of CW was then investigated on the performance of the PFC system through the\u00a0Effective Partition Constant (K) value and increment of sugar content. It was found that lower initial\u00a0concentration yielded lower K, which is favourable and high sugar content. The best K achieved was of\u00a00.3101 and the highest sugar content increment acquired was 53% with the range of initial concentration\u00a0investigated (3 to 5%Brix).<\/p>\n<p>Click this link for view full paper:\u00a0<a href=\"https:\/\/people.utm.my\/mazurajusoh\/wp-content\/blogs.dir\/878\/files\/2014\/12\/3167-8229-1-SM.pdf\">3167-8229-1-SM<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Abstract A new concentration technique is required to eliminate portion of water from coconut water (CW) and\u00a0reduce the cost of storage, handling and shipping. As Progressive Freeze Concentration (PFC) could\u00a0retain the nutritional compounds, it was applied to concentrate CW and enhance its sugar content. In PFC\u00a0system, only a single block of ice is formed as [&hellip;]<\/p>\n","protected":false},"author":13472,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-471","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/users\/13472"}],"replies":[{"embeddable":true,"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/comments?post=471"}],"version-history":[{"count":0,"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/471\/revisions"}],"wp:attachment":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/media?parent=471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}