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Applications of Irradiation in Food Processing

Jincy, Mathew (2003) Applications of Irradiation in Food Processing. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: <p align="justify">Dehydration operations are important steps in the chemical and food processing industries. Wide varieties of dehydrated foods are available today to the consumer snacks, dry mixes and soups, dried fruits etc. The basic objective in drying food products is the removal of water in the solids upto a certain level, at which microbial spoilage is minimized. The objectives of the experiments were to study the 1. Osmotic dehydration characteristics at different radiation doses. 2. Rehydration characteristics of Unirradiated samples at different concentrations of osmotic solution. Irradiated samples at different concentrations of osmotic solution. Irradiated and osmotically dehydrated samples at different radiation doses.</p>
Uncontrolled Keywords: food processing irradiation rehydration
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/119

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