ICAR Research Data Repository for Knowledge Management
Electromagnetic Field Assisted Processing of Vegetable and Spice for Improved Quality.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12798/
|
|
| Title |
Electromagnetic Field Assisted Processing of Vegetable and Spice for Improved Quality. |
|
| Creator |
Jeevitha, G. C.
|
|
| Subject |
23 Vegetables
30 Spices/Condiments 05 Microwave heating |
|
| Description |
In the present work, efficacy of these radiations for unit operations like enzyme inactivation, drying and microbial load reduction have been studied. The studies have been carried out using red bell pepper (Capsicum annuum L.) and black pepper (Piper nigrum L.). The suitability of the process has been ascertained based on process time, product quality and energy efficiency. Enzyme |
|
| Date |
2015
|
|
| Type |
Thesis
NonPeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/12798/1/Jeevitha%20G%20C%20Ph.D%20Thesis.pdf
Jeevitha, G. C. (2015) Electromagnetic Field Assisted Processing of Vegetable and Spice for Improved Quality. Doctoral thesis, Central Food Technological Research Institute. |
|