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Vacuum Evaporation of Muskmelon Juice by Đỗ Thị Ngọc Thúy is a document available to read on EtoBox.

What is Vacuum Evaporation of Muskmelon Juice about?

The lab report investigates the vacuum evaporation of muskmelon juice, hypothesizing that the Brix values will increase as water is removed. The experiment demonstrated a steady increase in Brix, particularly accelerating after 100 minutes, confirming the effectiveness of the vacuum evaporation method. The process successfully concentrated the juice to 44.00 °Bx while preserving its quality, making it applicable in food processing.

Author

Đỗ Thị Ngọc Thúy

Language

EN