Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Kalathur Harishchandra Vishwanathan"'
Publikováno v:
Food and Bioproducts Processing. 91:89-94
Infrared (IR) blanching and IR assisted hot air (hybrid) drying of carrot slices were attempted and their performance (processing time, retention of vitamin C and rehydration characteristics) was compared with conventional blanching and drying techni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9a58ae92fc48e8b1c0cd917cc03c5ea
https://doi.org/10.1016/j.fbp.2012.11.004
https://doi.org/10.1016/j.fbp.2012.11.004
Autor:
Kurumanchi Shreesaila Mallikarjuna Srinivasa Raghavarao, Hungalore Umesh Hebbar, Kalathur Harishchandra Vishwanathan
Publikováno v:
Food Science and Technology Research. 16:381-388
Hot air assisted infrared (IR) drying of potato and carrot is carried out and product quality is compared with hot air dried samples. The synergistic effect of hot air and IR during combined mode (hot air assisted IR) drying reduced the processing ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64e9989f09267070fc1eb4c801e87055
https://doi.org/10.3136/fstr.16.381
https://doi.org/10.3136/fstr.16.381