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Abstract
Experinrent was carried out for distilled water, milk, and fruit juice using multi-purpose vacuum equipment. As easily predicted, minimum pressure of the freezing chamber determine temperature of the product. Vuriation on the fruit juice concentration shows that faster freezing rate can
be achieved if the product is more dilute. The experiment also showed that freezing rute obtained by vacuumj-eeziirg was signijkantly faster than contact plate freezing method.
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