Investigation Effect of Liquid Arenga Sugar’s Evaporation Temperature under Vacuum Pressure

The use of high temperatures in conventional liquid arenga sugar processing can trigger the Maillard reaction, which causes some of the nutritional content of liquid arenga sugar to decrease. Therefore, liquid arenga sugar processing needs to be processed below 100 °C, using the vacuum evaporator pr...

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Bibliographic Details
Published in:	Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
Main Authors:	Erwin Erwin, Slamet Wiyono, Hilmi Maulana Yusuf
Format:	Article
Language:	Persian
Published:	Research Institute of Food Science and Technology 2024-06-01
Subjects:	arenga evaporator liquid process vacuum
Online Access:	https://journals.rifst.ac.ir/article_182107_709802d8432d213bfbaaa7e344c7168d.pdf

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