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Items where Subject is "600 Technology > 05 Chemical engineering > 02 Drying, Dehydration"

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Ade Omowaye, B. I. O. and Rastogi, N. K. and Angersbach, A. and Knorr, D. (2002) Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.). Journal of Food Science, 67 (5). pp. 1790-1796.

Ananda Prakash Singh, Pradhan (1968) Drying of Paddy. Masters thesis, Central Food Technological Research Institute.

Aprajeeta, J. and Gopirajah, R. and Anandharamakrishnan, C. (2015) Shrinkage and porosity effects on heat and mass transfer during potato drying. Journal of Food Engineering, 144. pp. 119-128.

Ashwini Bellary, N. and Rastogi, N. K. (2016) Ways and Means for the Infusion of Bioactive Constituents in Solid Foods. Critical Reviews in Food Science and Nutrition, 56 (7). pp. 1126-1145.


Bhattacharya, K. R. and Indudhara Swamy, Y. M. (1967) Conditions of drying parboiled paddy for optimum milling quality. Cereal Chemistry, 44. pp. 592-609.


Dave Jaydeep, Pinakin (2018) Impacts of different drying methods in the presence of hydrocolloids on physicochemical and functional properties of surimi powder from pangasius (Pangasius bocourti) fish and its value addition in emulsified dip. [Student Project Report] (Submitted)


Harsha Vardhan Babu, N. (2011) A Study on Calculation of Energy for Parboiling and Flaking of Paddy and Jowar. [Student Project Report]


Kalra, C. L. and Raina, B. L. and Teotia, M. S. and Pruthi, J. S. (1983) The influence of varieties on the quality of dehydrated okra (Hibiscus esculentus L). Indian Food Packer, 37 (6). pp. 47-55.

Kanak, Netam (2013) Novel Biochemical Profiling and application of Green Tea. [Student Project Report] (Submitted)

Kingsly, A.R.P. and Balasubramaniam, V. M. and Rastogi, N. K. (2009) Influence of High-Pressure Blanching on Polyphenoloxidase Activity of Peach Fruits and its Drying Behavior. International Journal of Food Properties, 12. pp. 671-680. ISSN 1094-2912

Kuriachen, V.P (2007) Studies on Stabilization of Vanillin for Improved Stability and Controlled Release into Headspace. [Student Project Report]


Laul, M. S. and Bhale Rao, S. D. and Rane, V. R. and Amla, B. L. (1970) Studies on the sun drying of chillies (Capsicum annum Linn.). Indian Food Packer, 24 (2). pp. 22-28.


Mathew, A. G. and Shivashankar, S. and Ramesh, A. and Fazlulla, Khan and Natarajan, C. P. (1973) Drying of shelled cashew kernels in through flow drier. Journal of Plantation Crops, 1. pp. 181-183.

Morla, Sreekanth (2007) Field assisted drying - Studies on acoustic assisted drying of carrots. [Student Project Report]


Nigam, B. P. (1976) Development of foams in fish slurries. Journal of Food Science and Technology, India, 13 (5). 235-237, 5 ref..


Raghavan, B. and Abraham, K. O. and Shankaranarayana, M. L. (1990) Encapsulation of spice and other flavour materials. Indian Perfumer, 34 (1). pp. 75-85.

Ramalakshmi, K. and Sulochanamma, G. and Jagan Mohan Rao, L. and Borse, B. B. and Raghavan, B. (2002) Impact of drying on quality of betel leaf (Piper betle L.). Journal of Food Science and Technology, 39 (6). pp. 619-622.

Ramesh, M. N. and Srinivasa Rao, P. N. (1996) Drying studies of cooked rice in a vibrofluidised bed drier. Journal of Food Engineering, 27 (4). 389-396, 15 ref..

Ramesh Yadav, A. and Manisha, Guha and Tharanathan, R. N. and Ramteke, R. S. (2006) Influence of drying conditions on functional properties of potato flour. European Food Research and Technology, 223 (4). 553-560 ; 28 ref..

Ranganna, S. and Lakshminarayana, Setty. (1968) Nonenzymatic discolouration in dried cabbage. Ascorbic acid-amino acid interactions. Journal of Agricultural and Food Chemistry, 16. pp. 529-533.

Rastogi, N. K. and Angersbach, A. and Niranjan, K. and Knorr, D. (2000) Rehydration kinetics of high-pressure pretreated and osmotically dehydrated pineapple. Journal of Food Science, 65 (5). pp. 838-841.

Rastogi, N. K. and Suguna, K. and Nayak, C. A. and Raghavarao, K. S. M. S. (2006) Combined effect of gamma-irradiation and osmotic pretreatment on mass transfer during dehydration. Journal of Food Engineering, 77 (4). pp. 1059-1063.

Rastogi, N. K. and Balasubramaniam, V. M. (2006) Combined pulsed electric field and osmotic dehydration of food products. Stewart Postharvest Review, 4 (4). pp. 1-8.

Rastogi, N. K. and Niranjan, K. (1998) Enhanced Mass Transfer During Osmotic Dehydration of High Pressure Treated Pineapple. Journal of Food Science, 63 (3). pp. 508-511.

Rastogi, N. K. and Raghavarao, K. S. M. S. (2006) Production of dehydrated coconut milk powder. Indian Coconut Journal. pp. 12-17.

Rastogi, N. K. and Raghavarao, K. S. M. S. and Niranjan, K. and Knorr, D. (2002) Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends in Food Science and Technology, 13. pp. 48-59.


Sagar, A. Nalawade and Akanksha, Sinha and Umesh Hebbar, H. (2018) Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation. Journal of Food Process Engineering. pp. 1-11.

Sai Prakash, A. (2011) Modeling of Rice Hydration using Finite Element Method. [Student Project Report]

Shipra, Tiwari and Suvendu, Bhattacharya (2015) Dehumidifier-Assisted Drying Characteristics of Nutrient Enriched Gellan and Agar Gels. Drying Technology, 33 (12). pp. 1491-1499.

Shruthi, B. and Shruthi, G .S and Sindu, T. V and Sneha, Pandey (2009) Design and Development of Innovative Online Semolina Drier. [Student Project Report]

Sindhoora, S. and Janhavi, P. and Muthukumar, S. P. and Vijayanand, P. (2021) Bioaccessibility and bioavailability of soluble polyphenols from Capparis zeylanica fruit according to drying method. Journal of Food Measurement and Characterization.

Srinivas, T. and Rao, S. N. R. and Bhashyam, M. K. and Desikachar, H. S. R. (1976) Studies on the use of dry earth as a contact medium for absorbing moisture from paddy. Journal of Food Science and Technology, India, 13 (3). 142-145, 11 ref..

Srinivasa, P. C. and Ramesh, M. N. and Kumar, K. R. and Tharanathan, R. N. (2004) Properties of chitosan films prepared under different drying conditions. Journal of Food Engineering, 63 (1). pp. 79-85.

Syedu Ali Sabira, M. M. (2012) Study of the Mass Transfer Characteristics, Retention of Bioactive Components of Vacuum Fried Foods. Masters thesis, University of Mysore.


Umesh Hebbar, H. and Vishwanathan, K. H. and Ramesh, M. N. (2004) Development of combined infrared and hot air dryer for vegetables. Journal of Food Engineering, 65 (4). pp. 557-563.

Umesh Hebbar, H. and Rastogi, N. K. (2001) Mass transfer during infrared drying of cashew kernel. Journal of Food Engineering, 47 (1). 1-5, 7 ref..


Varnashree, B. S. (2014) Studies on Processing Curry leaves (Murraya koenigii. L. Spreng) for bioactive conserves. PhD thesis, University of Mysore.

Veera Viswa Chaithanya, K. (2012) Optimization of Process conditions for the Osmotic Dehydration of Papaya chunks using Response Surface Methodology (RSM). [Student Project Report] (Submitted)

Venkatesh, A. and Prakash, V. (1993) Sunflower seed total proteins: effect of dry and wet heating. Journal of Agricultural and Food Chemistry, 41 (10). 1577-1582, 35 ref..

Venugopal, J. S. and Hir, B. V. and Majumder, S. K. (1982) Dehydroxylation and dehydration as parameters for characterisation of clays. Part II: Kaolinites, pyrophyllite and talc. Journal of Geological Society of India, 23. pp. 300-306.

Venugopal, J. S. and Hirannaiah, B. V. and Majumder, S. K. (1982) Dehydroxylation and dehydration as parameters for characterisation of clays. Part I. Montmorillonite, attapulgite and illite. Journal of Geological Society of India, 23. pp. 123-128.


Walde, S. G. and Balaswamy, K. and Shivaswamy, R. and Chakkaravarthi, A. and Rao, D. G. (1997) Microwave drying and grinding characteristics of gum karaya (Sterculia urens). Journal of Food Engineering, 31 (3). 305-313, 12 ref..

Walde, S. G. and Balaswamy, K. and Velu, V. and Rao, D. G. (2002) Microwave drying and grinding characteristics of wheat (Triticum aestivum). Journal of Food Engineering, 55 (3). 271-276, 14 ref..

This list was generated on Thu Sep 21 17:54:57 2023 IST.