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

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...

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Bibliographic Details
Main Authors: Farinaz Saremnejad Namini, Mehdi Jafari, Mohammad Ziaiifar, Morad Rashidi
Format: Article
Language:English
Published: Shahid Beheshti University of Medical Sciences 2015-09-01
Series:Nutrition and Food Sciences Research
Subjects:
Color
Heat exchanger
Lycopene
Nano-fluids
Vitamin C
Watermelon juice
Online Access:http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-432-1&slc_lang=en&sid=1

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