{"id":520,"date":"2014-12-29T16:45:24","date_gmt":"2014-12-29T08:45:24","guid":{"rendered":"http:\/\/localhost\/mazura\/?page_id=520"},"modified":"2014-12-29T16:45:24","modified_gmt":"2014-12-29T08:45:24","slug":"enhancement-of-sugar-content-through-progressive-freeze-effect-of-initial-concentration","status":"publish","type":"page","link":"https:\/\/people.utm.my\/mazurajusoh\/enhancement-of-sugar-content-through-progressive-freeze-effect-of-initial-concentration\/","title":{"rendered":"Enhancement of Sugar Content through Progressive Freeze : Effect of Initial Concentration"},"content":{"rendered":"<p><strong>Abstarct<\/strong><\/p>\n<p>For the purposes of commercialization, coconut water (CW)\u00a0needs to be\u00a0transported thousand miles away which involves high costs of storage, handling and shipping.\u00a0Therefore, a new concentration technique is required to eliminate portion of the water from\u00a0the CW and henceforth reduce the related cost. As Progressive Freeze Concentration (PFC)\u00a0could retain the nutritional compounds, it was applied to concentrate CW and enhance its<br \/>\nsugar content. In PFC system, only a single block of ice is formed as a layer on the cooled\u00a0surface. A coil stainless steel crystallizer was used as FC unit to investigate the enhancement\u00a0of sugar content in CW. The effect of initial concentration of CW was then investigated on\u00a0the performance of the PFC system through the Effective Partition Constant (K)\u00a0value and\u00a0increment of sugar content. It was found that lower initial concentration yielded lower K,<br \/>\nwhich is favourable and high sugar content. The best K achieved was of 0.3101 and the\u00a0highest 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\/full-manuscript_2-draft-Naimah-ICOST2013.pdf\">full manuscript_2 draft (Naimah-ICOST2013)<\/a><br \/>\n.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Abstarct For the purposes of commercialization, coconut water (CW)\u00a0needs to be\u00a0transported thousand miles away which involves high costs of storage, handling and shipping.\u00a0Therefore, a new concentration technique is required to eliminate portion of the water from\u00a0the CW and henceforth reduce the related cost. As Progressive Freeze Concentration (PFC)\u00a0could retain the nutritional compounds, it was applied [&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-520","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/520","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=520"}],"version-history":[{"count":0,"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/pages\/520\/revisions"}],"wp:attachment":[{"href":"https:\/\/people.utm.my\/mazurajusoh\/wp-json\/wp\/v2\/media?parent=520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}