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Taschenbuch. Zustand: 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.

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Taschenbuch. Zustand: 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.

Zustand: 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.,.

Taschenbuch. Zustand: 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.

Taschenbuch. Zustand: 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.