Recent advances in drying

Morla, Sreekanth (2006) Recent advances in drying. [Student Project Report]

PDF sreekanth.pdf Restricted to Repository staff only Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Drying methods for preserving the food products are studied. The traditional drying technologies may not be efficient in terms of preserving the natural quality of foods and also energy consumption. Hence field assisted drying technologies that play a very significant role in preserving the natural quality of food products and also reducing the energy consumption are considered. It is indicated that these technologies requires lot of research and development work in order to commercialize which is the responsibility of all food scientists and food engineers to supply safe food to the consumers by improving the traditional drying technologies and developing new drying technologies.
Uncontrolled Keywords:	drying methods food products drying technologies preservation technique dehydration
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration 600 Technology > 08 Food technology
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jul 2007 07:08
Last Modified:	28 Dec 2011 09:29
URI:	http://ir.cftri.res.in/id/eprint/1311

Actions (login required)

View Item