Apple pomace drying - SHALINI, RACHANA
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Apple is used for the production of single strength juice, apple juice concentrate, jam and fermented products like cider, wine, vermouth and eaten raw. After processing into juice or juice concentrate, the left over material (by- product) is pomace which is thrown away causing environmental pollution. Since, apple pomace is a part of the fruit; it has potential for conversion into edible products. Hence, the current problem was selected to conduct studies on drying characteristics of apple pomace so as to generate data for design of drying systems.

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Produktbeschreibung
Apple is used for the production of single strength juice, apple juice concentrate, jam and fermented products like cider, wine, vermouth and eaten raw. After processing into juice or juice concentrate, the left over material (by- product) is pomace which is thrown away causing environmental pollution. Since, apple pomace is a part of the fruit; it has potential for conversion into edible products. Hence, the current problem was selected to conduct studies on drying characteristics of apple pomace so as to generate data for design of drying systems.
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Autorenporträt
Rachana Shalini, M.Tech.(Process & Food Engg.) from G.B.Pant Univ. of Ag. & Tech.,Pantnagar,India. Asst.Director,National Productivity Council, Chandigarh,India. Certified Lead Auditor for ISO 22000:2005 Food Safety Management Systems by IRCA.Formerly Asst. Professor,Allahabad Agricultural Institute- Deemed Univ.,Allahabad, India