Concept Testing of Vacuum Freeze Dried Snacks: In Vadodara City

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Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
72,18 
Įprasta kaina: 84,92 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
2025-02-28 84.9200 InStock
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Knygos aprašymas

VFD of fruits and vegetables was sophisticated and a relatively new process which had several advantages over traditional preservation methods. VFD involves freezing the substance to be dried while simultaneously creating a vacuum so that the water content of the substance which is frozen to ice directly sublimes into vapour. The major advantage is that the aromatic substances in the fruits and vegetables are not lost in drying as is the case in most other processes. Thus, original flavour, colour, texture, as well as nutrients like proteins and vitamins are retained and addition of preservatives is not required. The product has a longer shelf life and does not require storage at low temperature. Whenever they are to be consumed, they can be re-hydrated to achieve quick and complete re-constitution. VFD, however, is a very slow method of drying, requires a high investment in drying equipment, and involves high energy costs.

Informacija

Autorius: Sagar Deshmukh, Lalit Gadkari, Ruchira Shukla,
Leidėjas: LAP LAMBERT Academic Publishing
Išleidimo metai: 2012
Knygos puslapių skaičius: 140
ISBN-10: 3659165085
ISBN-13: 9783659165085
Formatas: 220 x 150 x 9 mm. Knyga minkštu viršeliu
Kalba: Anglų

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