Combination Drying Processes: Influence factors on the drying behaviour of red bell pepper and assessment of the diffusional behaviour of water - Brossura
Sinossi
Convective and microwave-vacuum drying are the two drying techniques which have been well implemented for the drying of foodstuffs since years. One interesting question is how the combination of those two drying techniques can help to improve the quality of dried foodstuffs. The combination of convective and microwave-vacuum drying was implemented with a new modular drying processor to dry red bell pepper and model food in such a way which could result in minimising the degradation of vitamin C. In three sets of combined processes, the products were convective dried up to 70 % (first set), 50 % or 40 % (second set) and 30 % (third set) of initial weight at first and followed by microwave-vacuum drying till 15 % w.b. moisture content. The determined convective drying curves were used to calculate the Fick's and self diffusion coefficients of those foodstuffs to get an overview of the diffusional behaviour of water. These analyses would help food manufacturers for implementing proper drying technique to preserve red bell pepper for different processing requirements. At the same time model food could be used for proper evaluation of the degradation kinetics of vitamin C during drying.
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L'autore
Subhasis Deb, M.Tech: B.Tech, Agricultural Engg.(Gold Medalist). M.Tech, Dairy & Food Engg., IIT Kharagpur. Pursued research at KIT, Germany under Dr. Matthias Rother. Ashis K. Datta, Ph. D: Professor, Agricultural Engg., IIT Kharagpur, Specialization: Dairy and food process engg., machine design, biomaterials, instrumentation and process control.
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Combination Drying Processes
Editore:
LAP LAMBERT Academic Publishing Dez 2010, 2010
ISBN 10: 3843375348
ISBN 13: 9783843375344
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Convective and microwave-vacuum drying are the two drying techniques which have been well implemented for the drying of foodstuffs since years. One interesting question is how the combination of those two drying techniques can help to improve the quality of dried foodstuffs. The combination of convective and microwave-vacuum drying was implemented with a new modular drying processor to dry red bell pepper and model food in such a way which could result in minimising the degradation of vitamin C. In three sets of combined processes, the products were convective dried up to 70 % (first set), 50 % or 40 % (second set) and 30 % (third set) of initial weight at first and followed by microwave-vacuum drying till 15 % w.b. moisture content. The determined convective drying curves were used to calculate the Fick's and self diffusion coefficients of those foodstuffs to get an overview of the diffusional behaviour of water. These analyses would help food manufacturers for implementing proper drying technique to preserve red bell pepper for different processing requirements. At the same time model food could be used for proper evaluation of the degradation kinetics of vitamin C during drying. 88 pp. Englisch. Codice articolo 9783843375344
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Combination Drying Processes
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ISBN 13: 9783843375344
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: DEB SUBHASISSubhasis Deb, M.Tech: B.Tech, Agricultural Engg.(Gold Medalist). M.Tech, Dairy & Food Engg., IIT Kharagpur. Pursued research at KIT, Germany under Dr. Matthias Rother. Ashis K. Datta, Ph. D: Professor, Agricultural Engg.,. Codice articolo 5467418
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Combination Drying Processes
Editore:
LAP LAMBERT Academic Publishing Dez 2010, 2010
ISBN 10: 3843375348
ISBN 13: 9783843375344
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Convective and microwave-vacuum drying are the two drying techniques which have been well implemented for the drying of foodstuffs since years. One interesting question is how the combination of those two drying techniques can help to improve the quality of dried foodstuffs. The combination of convective and microwave-vacuum drying was implemented with a new modular drying processor to dry red bell pepper and model food in such a way which could result in minimising the degradation of vitamin C. In three sets of combined processes, the products were convective dried up to 70 % (first set), 50 % or 40 % (second set) and 30 % (third set) of initial weight at first and followed by microwave-vacuum drying till 15 % w.b. moisture content. The determined convective drying curves were used to calculate the Fick''s and self diffusion coefficients of those foodstuffs to get an overview of the diffusional behaviour of water. These analyses would help food manufacturers for implementing proper drying technique to preserve red bell pepper for different processing requirements. At the same time model food could be used for proper evaluation of the degradation kinetics of vitamin C during drying.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 88 pp. Englisch. Codice articolo 9783843375344
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Combination Drying Processes : Influence factors on the drying behaviour of red bell pepper and assessment of the diffusional behaviour of water
Editore:
LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3843375348
ISBN 13: 9783843375344
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Da: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Convective and microwave-vacuum drying are the two drying techniques which have been well implemented for the drying of foodstuffs since years. One interesting question is how the combination of those two drying techniques can help to improve the quality of dried foodstuffs. The combination of convective and microwave-vacuum drying was implemented with a new modular drying processor to dry red bell pepper and model food in such a way which could result in minimising the degradation of vitamin C. In three sets of combined processes, the products were convective dried up to 70 % (first set), 50 % or 40 % (second set) and 30 % (third set) of initial weight at first and followed by microwave-vacuum drying till 15 % w.b. moisture content. The determined convective drying curves were used to calculate the Fick's and self diffusion coefficients of those foodstuffs to get an overview of the diffusional behaviour of water. These analyses would help food manufacturers for implementing proper drying technique to preserve red bell pepper for different processing requirements. At the same time model food could be used for proper evaluation of the degradation kinetics of vitamin C during drying. Codice articolo 9783843375344
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Combination Drying Processes | Influence factors on the drying behaviour of red bell pepper and assessment of the diffusional behaviour of water
Editore:
LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3843375348
ISBN 13: 9783843375344
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Taschenbuch. Condizione: Neu. Combination Drying Processes | Influence factors on the drying behaviour of red bell pepper and assessment of the diffusional behaviour of water | Subhasis Deb (u. a.) | Taschenbuch | 88 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783843375344 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Codice articolo 107172520
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Combination Drying Processes: Influence factors on the drying behaviour of red bell pepper and assessment of the diffusional behaviour of water
Editore:
LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3843375348
ISBN 13: 9783843375344
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Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book. Codice articolo ERICA75838433753486
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