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 ice phase (<span class="nowrap"><svg height="11.9453pt" id="M30" style="vertical-align:-3.309401pt" version="1.1" viewbox="-0.0498162 -8.6359 13.5787 11.9453" width="13.5787pt" 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="M409 504C401 567 396 607 392 642C354 654 312 665 266 665C137 665 60 583 60 487C60 374 161 325 225 290C300 250 355 215 355 141C355 68 311 21 235 21C131 21 86 122 71 183L41 176C48 128 61 42 68 21C78 16 93 8 118 0C142 -7 175 -15 216 -15C349 -15 438 69 438 174C438 287 344 333 265 374C186 414 138 449 138 522C138 576 172 631 249 631C336 631 363 562 380 499L409 504Z"></path></g></svg>).</span></div>

International Journal of Food Science

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Figure 6

Figure 6: Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement 