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Electromagnetic Field Assisted Processing of Vegetable and Spice for Improved Quality.

Jeevitha, G. C. (2015) Electromagnetic Field Assisted Processing of Vegetable and Spice for Improved Quality. Doctoral thesis, Central Food Technological Research Institute.

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Abstract

In the present work, efficacy of these radiations for unit operations like enzyme inactivation, drying and microbial load reduction have been studied. The studies have been carried out using red bell pepper (Capsicum annuum L.) and black pepper (Piper nigrum L.). The suitability of the process has been ascertained based on process time, product quality and energy efficiency. Enzyme

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: Electromagnetic radiation (EMR) heating, red bell pepper black pepper vegetable enzyme inactivation
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jul 2017 08:52
Last Modified: 25 Sep 2018 11:08
URI: http://ir.cftri.com/id/eprint/12798

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