Performance of UVC irradiation with dean vortex technology on clear and turbid tamarind (Tamarindus indica l.) juice
Tamarind juice is commonly treated by thermal treatment to inactivate microorganisms. However, thermal treatment causes changes in appearance and taste of tamarind juice. Ultraviolet (UV) irradiation has emerged as an alternative to thermal processing. Nonetheless, the application of UV irradiati...
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| 格式: | Thesis |
| 语言: | English |
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2016
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| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/67108/1/FK%202016%20168%20UPMIR.pdf |
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