Model of the evaporation apparatus for concentrating fruit and vegetable juice

dc.contributor.author	Karimullayeva Marzia Usnatdinovna
dc.date.accessioned	2026-01-01T10:46:59Z
dc.date.issued	2022-12-24
dc.description.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.
dc.format	application/pdf
dc.identifier.uri	https://zienjournals.com/index.php/tjet/article/view/3106
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/60733
dc.language.iso	eng
dc.publisher	Zien Journals
dc.relation	https://zienjournals.com/index.php/tjet/article/view/3106/2596
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Texas Journal of Engineering and Technology; Vol. 15 (2022): TJET; 241-242
dc.source	2770-4491
dc.subject	process
dc.subject	fruit and vegetable juice
dc.subject	boiling point
dc.subject	evaporation apparatus
dc.title	Model of the evaporation apparatus for concentrating fruit and vegetable juice
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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