Thermal Concentration

Thermal Concentration is a method of fruit juice processing that belongs to the category of concentration techniques, distinguished by its use of heat application to evaporate water content and thereby increase the solute concentration in fruit-derived liquids.

49

Publications

4.2K

Citations

200

Authors

91

Institutions

Publications per year

2017–2026

22

Authors

200

  1. JH
    Jian Huang

    Harbin Institute of Technology, China

    3 publications · 158 citations

    3

    h-index

  2. YH
    Yurong He

    Harbin Institute of Technology, China

    3 publications · 158 citations

    3

    h-index

  3. TH
    Takeji Hashimoto

    Kyoto University, Japan

    3 publications · 110 citations

    3

    h-index

  4. GF
    Guodong Fang

    Harbin Institute of Technology, China

    2 publications · 28 citations

    2

    h-index

  5. SM
    S. Mizrahi

    Technion – Israel Institute of Technology, Israel

    2 publications · 113 citations

    2

    h-index

1–5 of 200

Venues

  1. Macromolecules

    3 publications · 110 citations

    3

    h-index

  2. Physical Review Letters

    PRL · 3 publications · 305 citations

    3

    h-index

  3. Journal of Food Processing and Preservation

    2 publications · 97 citations

    2

    h-index

  4. Nature Energy

    2 publications · 1.4K citations

    2

    h-index

  5. IEEE Transactions on Electron Devices

    2 publications · 55 citations

    2

    h-index

1–5