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The combined effect of these variables on juice yield, odour, taste and astringency were investigated.
Process dynamics were characterized by experimental curves describing the time evolution of juice yield and temperature of processed material bed.
Increased pectinolytic enzyme dose, longer maceration time, and elevated reaction temperature all had significantly positive effects on the juice yield.
The juice yield was optimized further in a new experimental template, made by using the statistical steepest ascent optimization method.
The coefficient of determination, R2, for juice yield, total soluble solids (°Brix), banana odour and taste were greater than 0.900.
In the new response surface design template an optimal maceration treatment giving maximal juice yield and anthocyanin yields and low turbidity was identified.
Similar(30)
Purpose: This measurement of the dissolved compounds in grape juice yields the approximate sugar concentration.
Juice yields ranged from 66.4% to 78.9% by wet weight of mash.
Enzyme dosage, maceration time, reaction temperature, and degree of berry crushing were varied, and the juice yields, anthocyanins, total phenols, and turbidity in the resulting juices were compared for a total of 250 different enzymatic treatments.
If necessary, add more sugar or juice to yield a piping consistency (stiff enough to hold its shape but soft enough to pipe through a fine tip).
Yu et al. (2016) optimized pressure, electric field strength, and pulse number on the juice expression yield, total polyphenols, and total proteins content in the expressed juices of rapeseed stem biomass.
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