Evaluation of Nutritional and Physical Properties of Watermelon Juice during the Thermal Processing by Using Alumina Nano-fluid in a Shell and Tube Heat Exchanger
Background and Objectives: Thermal processing is an effective method in preventing microbial spoilage but high heat transfer in a long time process that leads to quality loss and increased energy consumption. Also it is important to consider sensitive nature of food products during the thermal proce...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Beheshti University of Medical Sciences
2015-09-01
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| Series: | Nutrition and Food Sciences Research |
| Subjects: | |
| Online Access: | http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-432-1&slc_lang=en&sid=1 |