Dehydration of foods: Methods with a focus on dehumidified air drying.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13045/
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| Title |
Dehydration of foods: Methods with a focus on
dehumidified air drying.
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| Creator |
Reenu, George
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| Subject |
02 Drying and Dehydration
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| 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.
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| Date |
2014
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| Type |
Thesis
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| 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. |
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