Ram Krishna Pandey

Optimization of Process Parameters for Ohmic Heating of Ginger Paste

Buch

Ohmic heating can be suitably used for production of acceptable yellowish coloured ginger paste. Electrical conductivity increases and time of heating decreases with increasing salt level of ginger paste. Temperature of 80°C is sufficient for ohmic heating of ginger paste. Microbial load is negligible in ohmically treated ginger paste for all the combinations of salt levels and voltage gradients. Ohmic heating treatment keeps the pH and TSS of ginger paste well within the acceptable range. Optimization of process parameters indicates that the optimum conditions of voltage gradient, salt level and KMS treatment for pH are 12 v/cm, 0.5% and 0.2… Mehr

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Produktdetails

Weitere Autoren: Sakharam, K. S.

ISBN: 978-3-659-42639-1
EAN: 9783659426391
Produktnummer: 37439648
Verlag: LAP Lambert Academic Publishing
Sprache: Englisch
Erscheinungsjahr: 2015
Seitenangabe: 108 S.
Masse: H22.0 cm x B15.0 cm x D0.6 cm 179 g
Abbildungen: Paperback
Gewicht: 179

Über den Autor

Dr.Ram Krishna Pandey,Ph.D.(Process and Food Engineering),M.Eng.(Asian Institute of Technology),Bangkok(Thailand)),B.Tech.(Agri.Eng.),B.Sc.(Maths),UNDP/FAO Adv.Training at Michigan State University USA,Professor,Process & Food Engineering,College of Technology,G.B.Pant University of Agri,&Tech.,Pantnagar (U.S.Nagar)263145,Uttarakhand,India