[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Dehydration of foods: Methods with a focus on dehumidified air drying.

Reenu, George (2014) Dehydration of foods: Methods with a focus on dehumidified air drying. Masters thesis, University of Mysuru.

[img] PDF
Reenu George.pdf - Submitted Version
Restricted to Repository staff only

Download (3MB)

Abstract

Drying by dehumidification refers to a process in which moisture is removed from a solid using heat as the energy input. In many agricultural countries, large quantities of food products are dried to improve shelf life, reduce pack-aging costs, lower shipping weights, enhance appearance, retain original flavour and maintain nutritional value. Agricultural products are bio-origin, thus they are heat sensitive.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Drying, Dehumidification, shelf life
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Oct 2017 04:19
Last Modified: 25 Oct 2017 04:19
URI: http://ir.cftri.com/id/eprint/13045

Actions (login required)

View Item View Item