Influences of product characteristics and process parameters on Vitamin C and color quality deteriorations in heat-treated grapefruit juice

This study established predictive models for the individual and interactive influences of various combinations of process and product parameters namely, heating temperature, heating time, soluble solids (SS), and titratable acidity (TA) on the residual ascorbic acid (AA) content, and ascorbic acid l...

Full description

Bibliographic Details

Main Author:	Ables, Errol John O. (Author)
Other Authors:	Gabriel, Alonzo Alulod (adviser.)
Format:	Thesis
Language:	English
Subjects:	Fruit juices > Philippines. Grapefruit juice > Processing.