Produktbild
Ram Krishna Pandey

Microwave Assisted Tray Drying of Green Chilli: Parameter Optimization

Buch

Green chilli (Capsicum annuum L.) is perishable and deteriorates after harvesting; hence there is need to apply an appropriate post harvest technology to prolong the shelf life of the green chilli. The Exponential model described the drying behaviour of green chilli satisfactorily. Drying time, dehydration ratio, carotene, chlorophyll, and color were taken as dependent variables in the study. The moisture of fresh green chilli varied from 523.17 to 871.31 % (d. b.) while moisture content of dried green chilli was in the range of 44.48 to 5.38% (d. b.). Total drying time ranged between 150 to 240 min. The carotene content varied from 0.138 to… Mehr

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Produktdetails


Weitere Autoren: Alam, Iftikhar
  • ISBN: 978-3-659-70507-6
  • EAN: 9783659705076
  • Produktnummer: 37436698
  • Verlag: LAP Lambert Academic Publishing
  • Sprache: Englisch
  • Erscheinungsjahr: 2015
  • Seitenangabe: 92 S.
  • Masse: H22.0 cm x B15.0 cm x D0.6 cm 155 g
  • Abbildungen: Paperback
  • Gewicht: 155

Über den Autor


Dr.Ram Krishna Pandey, Ph.D.(Process&Food Engineering), M.Eng. Asian Institute of Technology, Bangkok (Thailand), B.Tech (Agri.Eng.), B.Sc.(Maths), Adv.UNDP/FAO Training at Michigan State University USA Professor, Process and Food Engineering, College of Technology, G.B.Pant University of Agriculture and Technology, PANTNAGAR263145 U.S.Nagar, Uttarakhand, India.

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