Electromagnetic Field Assisted Processing of Vegetable and Spice for Improved Quality.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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. |
|