{"id":498,"date":"2014-12-29T15:27:27","date_gmt":"2014-12-29T07:27:27","guid":{"rendered":"http:\/\/localhost\/mazura\/?page_id=498"},"modified":"2014-12-29T15:27:27","modified_gmt":"2014-12-29T07:27:27","slug":"progressive-freeze-concentration-of-coconut-water-effect-circulation-flowrate-and-circulation-time","status":"publish","type":"page","link":"https:\/\/people.utm.my\/mazurajusoh\/progressive-freeze-concentration-of-coconut-water-effect-circulation-flowrate-and-circulation-time\/","title":{"rendered":"Progressive Freeze Concentration of Coconut Water: Effect Circulation Flowrate and Circulation Time"},"content":{"rendered":"<p><strong>Abstract<\/strong><\/p>\n<p>Progressive Freeze Concentration (PFC) was applied\u00a0to concentrate coconut water (CW) in order to enhance its sugar<br \/>\ncontent. In PFC system, only a single ice is formed as a sheet on\u00a0the cooled surface. It is introduced as an alternative in\u00a0compensating the disadvantages of conventional method of\u00a0Freeze Concentration (FC), called Suspension Freeze<br \/>\nConcentration (SFC). In this research, the efficiency of the PFC\u00a0system was determined through Effective Partition Constant (K)\u00a0value and percent increment of sugar content. Hence, the effect\u00a0of circulation flowrate and circulation time on those two\u00a0variables was then investigated. From the experimental work, it\u00a0was found that higher efficiency results at higher circulation\u00a0flowrate of 2800 ml\/min based on lower K and high percentage\u00a0of sugar increment achieved. It was also found that the\u00a0percentage of the sugar increment is high when the period given\u00a0for circulating the solution is increased and the most suitable\u00a0circulation time is 14 minutes.<\/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\/Igesh2013-Progressive-Freeze-Concentration-of-Coconut-Water-Effect-Circulation-Flowrate-and-Circulation-Time.pdf\">Igesh2013-Progressive Freeze Concentration of Coconut Water Effect Circulation Flowrate and Circulation Time<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Abstract Progressive Freeze Concentration (PFC) was applied\u00a0to concentrate coconut water (CW) in order to enhance its sugar content. In PFC system, only a single ice is formed as a sheet on\u00a0the cooled surface. It is introduced as an alternative in\u00a0compensating the disadvantages of conventional method of\u00a0Freeze Concentration (FC), called Suspension Freeze Concentration (SFC). In this [&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-498","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/498","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=498"}],"version-history":[{"count":0,"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/498\/revisions"}],"wp:attachment":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/media?parent=498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}