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Some technological aspects of drying and dehydration of apples.

Saxena, S. K. and Parekh, C. M. and Girdhari, Lal. (1956) Some technological aspects of drying and dehydration of apples. Bulletin of Central Food Technological Research Institute, 5. pp. 241-246.

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Abstract

Some aspects of importance and princ:lples of dehydration (heat transfer, relative humidity, air circulation, rate of load of raw material and design of the dehydrator employed), various steps involved in the dehydration of apple and Its packing, nutritive value of dehydrated apples, specifications for dehydrated and dried apple products have been reviewed. The proper packaging material and storage conditions which are necessary for controlling the microbiological and physico_chemical deterioration of the product are also discussed.

Item Type: Article
Uncontrolled Keywords: dehydration, drying, apple
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 01 Apple
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Mar 2015 12:01
Last Modified: 03 Mar 2015 12:01
URI: http://ir.cftri.com/id/eprint/5436

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