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Effective moisture diffusivity of plain yoghurt undergoing microwave vacuum drying.

Suk Shin, Kim and Bhowmik, S. R. (1995) Effective moisture diffusivity of plain yoghurt undergoing microwave vacuum drying. Journal of Food Engineering, 24 (1). 137-148, 17 ref..

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Abstract

Effective moisture diffusivity of yoghurt was estimated by the method of slopes of the drying curve and the regular regime technique using isothermal drying data obtained by microwave vacuum drying. [Plain yoghurt pre-concentrated by centrifugation to approx. 30% TS was dried in 3-mm thick layers at 30-50

Item Type: Article
Uncontrolled Keywords: DIFFUSION-; FERMENTED-DAIRY-PRODUCTS; MOISTURE-CONTENT; YOGHURT-; DIFFUSIVITY-; MOISTURE-
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
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: 27 Feb 2018 05:56
Last Modified: 27 Feb 2018 05:56
URI: http://ir.cftri.com/id/eprint/7901

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