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

<div>Effect of sample vessel dipping speed on the concentration of ice phase (<span class="nowrap"><svg height="11.9087pt" id="M41" style="vertical-align:-3.2728pt" version="1.1" viewbox="-0.0498162 -8.6359 12.6013 11.9087" width="12.6013pt" 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="M319 325C317 349 306 409 297 431C277 440 250 449 209 449C117 449 57 389 57 319C57 243 122 209 182 182C232 159 261 135 261 91C261 48 227 21 190 21C130 21 85 79 68 145L41 140C41 104 51 36 58 22C75 7 121 -12 172 -12C252 -12 337 35 337 126C337 195 286 231 210 262C166 281 126 304 126 348C126 388 152 417 191 417C240 417 274 378 294 318L319 325Z"></path></g></svg>).</span></div>

International Journal of Food Science

fig9

Figure 9

Figure 9: Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement 