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Abstract

In the article, the process of evaporation of fruit and vegetable juice in an evaporating apparatus, despite its relatively low productivity, can be attributed to continuous-acting apparatuses, which excludes the possibility of complete evaporation of juice, but at the same time its evaporation is necessary to the required density.

Keywords

process fruit and vegetable juice boiling point evaporation apparatus

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite
Karimullayeva Marzia Usnatdinovna. (2022). Model of the evaporation apparatus for concentrating fruit and vegetable juice. Texas Journal of Engineering and Technology, 15, 241–242. Retrieved from https://zienjournals.com/index.php/tjet/article/view/3106

References

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