Controlled low temperature vacuum dehydration as an alternative to freeze-drying of diced breadfruit.

Narasimham, P. and John, P. J. (1995) Controlled low temperature vacuum dehydration as an alternative to freeze-drying of diced breadfruit. Journal of Food Science and Technology, India, 32 (4). 305-309, 28 ref..

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Abstract

Controlled, low temp. vacuum drying of diced breadfruit, using a conventional freeze drier, was studied; results were compared with other conventional methods of drying, i.e. vacuum drying, cross-flow drying and freeze drying. In the controlled, low temp. vacuum drying process, products were pre-heated in a through flow drier at 60

Item Type:	Article
Uncontrolled Keywords:	DRYING-; FRUITS-SPECIFIC; PROCESSING-THERMAL; BREADFRUIT-
Subjects:	600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Jan 2021 08:19
Last Modified:	29 Jan 2021 08:19
URI:	http://ir.cftri.res.in/id/eprint/3620

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