Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks

Sara Aghajanzadeh; Mohammad Ganjeh; Seid Mahdi Jafari; Mahdi Kashaninejad; Aman Mohammad Ziaiifar

Volume 3, Issue 2 , December 2020, , Pages 95-100

https://doi.org/10.22059/jfabe.2020.306719.1057

Abstract
  Thermal processing of the key lime juice leads to the inactivation of pectin methylesterase (PME) and the degradation of ascorbic acid (AA). These changes affect directly the cloud ...  Read More