Influences of product and process parameters on selected quality attributes of heat-treated Philippine Orange (Dalandan) juice

This study established predictive models for the individual and interactive influences of various combinations of process and product parameters namely, heating temperature, heating time, soluble solids (SS), and titratable acidity (TA) on the residual ascorbic acid (AA) content, and ascorbic acid l...

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Bibliographic Details
Main Author:	Cayabyab, Jochelle Elysse C. (Author)
Other Authors:	Gabriel, Alonzo Alulod (adviser.)
Format:	Thesis
Language:	English
Subjects:	Oranges > Philippines. Orange juice > Philippines > Processing > Mathematical models.
Online Access:	Also available in UP Diliman Digital Archives