{"id":484,"date":"2014-12-29T12:06:02","date_gmt":"2014-12-29T04:06:02","guid":{"rendered":"http:\/\/localhost\/mazura\/?page_id=484"},"modified":"2014-12-29T12:06:02","modified_gmt":"2014-12-29T04:06:02","slug":"progressive-freeze-concentration-of-coconut-water","status":"publish","type":"page","link":"https:\/\/people.utm.my\/mazurajusoh\/progressive-freeze-concentration-of-coconut-water\/","title":{"rendered":"Progressive Freeze Concentration of Coconut Water"},"content":{"rendered":"<p><strong>Abstract<\/strong><\/p>\n<p>In order to provide convenience for consumers around the world, it is highly beneficial if the nutritious\u00a0coconut water (CW) could be concentrated and just easily be added with water for later consumption. A\u00a0new concentration technique is required to eliminate some parts of the water from the CW while retaining\u00a0its nutritious and unique aroma. As Progressive Freeze Concentration (PFC) could retain the nutritional\u00a0compounds, it was applied to concentrate CW and reduce its volume. In PFC system, only a single block\u00a0of ice is formed as a layer on the cooled surface. A coil stainless steel crystallizer was used as FC unit to\u00a0investigate the enhancement of sugar content in CW. The effect of initial concentration of CW was then\u00a0investigated on the performance of the PFC system through the Effective Partition Constant (K) value and\u00a0increment of sugar content. It was found that low initial concentration and intermediate coolant temperature\u00a0yielded lower K value and high increment of sugar content. The best K achieved was 0.3101 and the highest\u00a0increment of sugar content was 53% at initial concentration of 3 %Brix and coolant temperature of 12\u00b0C.<\/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\/2734-6893-1-PB.pdf\">2734-6893-1-PB<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Abstract In order to provide convenience for consumers around the world, it is highly beneficial if the nutritious\u00a0coconut water (CW) could be concentrated and just easily be added with water for later consumption. A\u00a0new concentration technique is required to eliminate some parts of the water from the CW while retaining\u00a0its nutritious and unique aroma. 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-484","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/484","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=484"}],"version-history":[{"count":0,"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/484\/revisions"}],"wp:attachment":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/media?parent=484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}