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Impregnation in solid foods.

Md.Fazal, Ahamad (2011) Impregnation in solid foods. [Student Project Report]

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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: Student Project Report
Additional Information: Osmotic dehydration, due to its energy and quality related advantages are gaining popularity as a complimentary processing step in the chain of integrated food processing. Generally, osmotic dehydration being a slow process, there has been a need for additional ways to increase the mass transfer without adversely affecting the quality. This gave the required motivation for many recent advances in this area. The present study concluded that osmotic dehydration is a feasible technology for impregnation of functional ingredients into foods without altering its matrix.
Uncontrolled Keywords: Osmotic dehydration, Mass transfer, Optical density (OD).
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Aug 2011 09:19
Last Modified: 28 Dec 2011 10:27
URI: http://ir.cftri.com/id/eprint/10362

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