![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Effective moisture diffusivity of plain yoghurt undergoing microwave vacuum drying.
Suk Shin, Kim and Bhowmik, S. R. (1995) Effective moisture diffusivity of plain yoghurt undergoing microwave vacuum drying. Journal of Food Engineering, 24 (1). 137-148, 17 ref..
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
Journal of Food Engg 24 (1995) 137-148.pdf - Published Version Restricted to Registered users only Download (692kB) | Request a copy |
Abstract
Effective moisture diffusivity of yoghurt was estimated by the method of slopes of the drying curve and the regular regime technique using isothermal drying data obtained by microwave vacuum drying. [Plain yoghurt pre-concentrated by centrifugation to approx. 30% TS was dried in 3-mm thick layers at 30-50
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | DIFFUSION-; FERMENTED-DAIRY-PRODUCTS; MOISTURE-CONTENT; YOGHURT-; DIFFUSIVITY-; MOISTURE- |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 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: | 27 Feb 2018 05:56 |
| Last Modified: | 27 Feb 2018 05:56 |
| URI: | http://ir.cftri.res.in/id/eprint/7901 |
Actions (login required)
 |
View Item |