ICAR Research Data Repository for Knowledge Management
Low humidity air drying of bitter gourd.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13070/
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| Title |
Low humidity air drying of bitter gourd.
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| Creator |
Reenu, George
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| Subject |
23 Vegetables
02 Drying and Dehydration |
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| Description |
Drying of food implies the removal of water from the food stuff. In most cases, drying is accomplished by vaporizing the water that is contained in the food, and to do this the latent heat of vaporization must be supplied. Drying reduces moisture content and lowers water activity in food products to safe levels, promoting shelf life besides adding value.Drying is one of the oldest methods of preserving food. Preservation is the principal reason for drying, but drying can also occur in conjunction with other processing. |
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| Date |
2015
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13070/1/Reenu%20George.pdf
Reenu, George (2015) Low humidity air drying of bitter gourd. [Student Project Report] (Submitted) |
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