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Low Temperature Drying of Basil

Shailendra Singh, Rathore (2005) Low Temperature Drying of Basil. Masters thesis, University of Mysore.

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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: Thesis (Masters)
Additional Information: <p align="justify">Efficacy of two commercially available desiccants (silica gel and fused calcium chloride) in maintaining a low relative humidity in a closed chamber;compare the quality parameters of basil dried using lowtemperature and low humidity drying technology against the conventionally dried basil;the economic feasibility of the low temperature and low humidity drying process when compared to the conventional technology was investigated.</p>
Uncontrolled Keywords: basil drying technology low temperature drying
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/394

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