ICAR Research Data Repository for Knowledge Management
Dehydration of foods: Methods with a focus on dehumidified air drying.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13045/
|
|
| Title |
Dehydration of foods: Methods with a focus on dehumidified air drying. |
|
| Creator |
Reenu, George
|
|
| Subject |
02 Drying and Dehydration
|
|
| Description |
Drying by dehumidification refers to a process in which moisture is removed from a solid using heat as the energy input. In many agricultural countries, large quantities of food products are dried to improve shelf life, reduce pack-aging costs, lower shipping weights, enhance appearance, retain original flavour and maintain nutritional value. Agricultural products are bio-origin, thus they are heat sensitive.
|
|
| Date |
2014
|
|
| Type |
Thesis
NonPeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/13045/1/Reenu%20George.pdf
Reenu, George (2014) Dehydration of foods: Methods with a focus on dehumidified air drying. Masters thesis, University of Mysuru. |
|