Vinod Atkari, Dattatraya Londhe, Krantideep Pawar

Dehydration of Coriander

• Broschiertes Buch

Produktbeschreibung

Experimental studies of dehydration were conducted using Tray dryer and Microwave Oven. Total six treatments were used. Three temperatures (40, 50, & 60 0C) in case of Tray Dryer and three heating time intervals (10 sec., 1 min, & 2 min.) in case of Microwave oven.Total time of dehydration of Coriander using Tray drying at different temperatures of drying was found that total duration required for drying of Coriander to final moisture content was 11 hours for temperature of 40 0C, that for 50 0C it was 5.5 hours and for 60 0C it was 3.5 hours. Total time of dehydration of Coriander using Microwave Oven for drying at different time intervals of heating it was found that total duration required for drying of Coriander to final moisture content was 16.17 minutes for time interval of 10 sec , that for 1 min it was 16 minutes and for 2 min heating interval it was 15 min. Sensory evaluation of rehydrated dry curry of Coriander showed that dehydrated Coriander using Microwave Oven for heating time interval of 10 sec. was having maximum overall acceptability score of 7.5 after the fresh Coriander dry curry (7.6).

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 72
• Erscheinungstermin: 22. August 2013
• Englisch
• Abmessung: 220mm x 150mm x 5mm
• Gewicht: 125g
• ISBN-13: 9783659390944
• ISBN-10: 3659390941
• Artikelnr.: 39350313

Autorenporträt

Currently pursuing M. Tech. in Agricultural Process Engineering at MPKV, Rahuri (MS), India. He obtained his B.Tech. (Agri.Engg.) from Mahatma Phule Agricultural University, Rahuri (MS), India and M.Sc. (Food Processing and Preservation) from YCMOU, Nashik.