Low Temperature Drying of Basil

Shailendra Singh, Rathore (2005) Low Temperature Drying of Basil. Masters thesis, University of Mysore.

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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:	Thesis (Masters)
Additional Information:	<p align="justify">Efficacy of two commercially available desiccants (silica gel and fused calcium chloride) in maintaining a low relative humidity in a closed chamber;compare the quality parameters of basil dried using lowtemperature and low humidity drying technology against the conventionally dried basil;the economic feasibility of the low temperature and low humidity drying process when compared to the conventional technology was investigated.</p>
Uncontrolled Keywords:	basil drying technology low temperature drying
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Feb 2007
Last Modified:	28 Dec 2011 09:26
URI:	http://ir.cftri.res.in/id/eprint/394

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