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Low humidity air drying of bitter gourd.

Reenu, George (2015) Low humidity air drying of bitter gourd. [Student Project Report] (Submitted)

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Abstract

Drying of food implies the removal of water from the food stuff. In most cases, drying is accomplished by vaporizing the water that is contained in the food, and to do this the latent heat of vaporization must be supplied. Drying reduces moisture content and lowers water activity in food products to safe levels, promoting shelf life besides adding value.Drying is one of the oldest methods of preserving food. Preservation is the principal reason for drying, but drying can also occur in conjunction with other processing.

Item Type: Student Project Report
Uncontrolled Keywords: Drying, Dehumidification, Bitter gourd, Charantin
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
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 09:42
Last Modified: 25 Oct 2017 09:42
URI: http://ir.cftri.com/id/eprint/13070

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