Dehydration of foods: Methods with a focus on dehumidified air drying.

Reenu, George (2014) Dehydration of foods: Methods with a focus on dehumidified air drying. Masters thesis, University of Mysuru.

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Abstract

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.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Drying, Dehumidification, shelf life
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Oct 2017 04:19
Last Modified:	25 Oct 2017 04:19
URI:	http://ir.cftri.res.in/id/eprint/13045

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