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the physicochemical properties of the juice, so a comparatively inferior quality fruit powder is produced ( Murugesan & Orsat , 2011 ). Thermal concentration of juice is generally performed by the application of heat energy in batches or in a

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Acta Alimentaria
Authors: G. Rácz, M. Alam, Ch. Arekatte, K. Albert, N. Papp, É. Stefanovits-Bányai, P. Russo, M. DiMatteo, and Gy. Vatai

159 170 Cissé , M., Vaillant , F., Bouquet , S., Pallet , D., Lutin , F., Reynes , M. & Dornier , M. (2011): A thermal concentration by osmotic evaporation of

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