Osmotic Dehydration of Sapota Slices: A Mass Transfer Phenomenon

-15% su kodu: ENG15
67,17 
Įprasta kaina: 79,02 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
67,17 
Įprasta kaina: 79,02 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
2025-02-28 79.0200 InStock
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Knygos aprašymas

The effect of osmotic dehydration process parameters viz. sugar syrup concentration and syrup temperature on water loss, sugar gain and mass reduction was evaluated to determine the constants of the Azuara model. It was found that the water loss, sugar gain and mass reduction, increases with increase of solution concentration and temperature. The treatment 70 ¿B and 50 ¿C was found to be statistically significant showing increasing TSS content. Reducing sugar content was found to be decreasing up to 36.70 % shows better results. Ascorbic acid content was found decreased from 3.66-1.12 mg/100g, showing better results.

Informacija

Autorius: Manisha Chavan, Mangal Patil, Arun Bhagat,
Leidėjas: LAP LAMBERT Academic Publishing
Išleidimo metai: 2014
Knygos puslapių skaičius: 96
ISBN-10: 3659549436
ISBN-13: 9783659549434
Formatas: 220 x 150 x 6 mm. Knyga minkštu viršeliu
Kalba: Anglų

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