Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement

<div>Effect of agitator speed on the concentration of the liquid phase (<span class="nowrap"><svg height="11.8174pt" id="M29" style="vertical-align:-3.1815pt" version="1.1" viewbox="-0.0498162 -8.6359 14.1632 11.8174" width="14.1632pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M645 631C614 643 545 666 457 666C215 666 23 519 23 283C23 90 158 -16 337 -16C412 -16 489 2 522 10C543 39 590 127 606 167L580 181C519 89 459 18 348 18C201 18 122 136 122 287C122 464 244 632 435 632C544 632 602 595 608 472L639 475C643 526 645 581 645 631Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,8.619,3.132)"><path d="M495 163C480 117 462 85 444 65C421 39 387 34 332 34C290 34 256 36 236 47C218 57 213 77 213 131V526C213 612 222 616 301 622V650H40V622C122 616 128 611 128 526V126C128 41 120 34 36 28V0H489C498 31 519 126 525 157L495 163Z"></path></g></svg>).</span></div>

International Journal of Food Science

fig5

Figure 5

Figure 5: Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement 