Studies on Foam-Mat Drying of Papaya (Carica Papaya L.) Fruit (Paperback)
8 Angebote vergleichen

Von Händler/Antiquariat, BuySomeBooks [52360437], Las Vegas, NV, U.S.A.
Paperback. 92 pages. Dimensions: 8.7in. x 5.9in. x 0.2in.Papaya (Carica papaya L. ) is highly perishable in nature and cannot be stored as such for longer periods in ambient condition. The losses can be minimized by converting into different by-products. The dehydrated papaya powder holds a promising and potential market. The pulp was subjected to produce stable foam by using methyl cellulose, glycerol-mono-stearate and egg albumin as foaming agents with selected levels. The stable foam was dried at 60, 65 and 70 degree Celsius. Biochemical analysis of papaya powder showed a significant reduction in ascorbic acid, -carotene and total sugars in the foamed papaya dried product at higher foam thickness (6 and 8 mm) and temperature (65 and 70C) due to destruction at higher drying temperature and increasing time. There was no significant change in other biochemical constituents such as pH and acidity. The sensory evaluation of the quality attributes of papaya powder obtained from the pulp treated with glycerol-mono-stearate and dried at 60C was found to be optimum to produce powder. The foam-mat drying is a good alternative to other drying processes, also, a promising potential for the food and fruit processing industry. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN.

Lieferung aus: Schweiz, Versandfertig innert 4 - 7 Werktagen.
Studies on Foam-Mat Drying of Papaya (Carica Papaya L.) Fruit, Papaya (Carica papaya L.) is highly perishable in nature and cannot be stored as such for longer periods in ambient condition. The losses can be minimized by converting into different by-products. The dehydrated papaya powder holds a promising and potential market. The pulp was subjected to produce stable foam by using methyl cellulose, glycerol-mono-stearate and egg albumin as foaming agents with selected levels. The stable foam was dried at 60, 65 and 70 degree Celsius. Biochemical analysis of papaya powder showed a significant reduction in ascorbic acid, ss-carotene and total sugars in the foamed papaya dried product at higher foam thickness (6 and 8 mm) and temperature (65 and 70°C) due to destruction at higher drying temperature and increasing time. There was no significant change in other biochemical constituents such as pH and acidity. The sensory evaluation of the quality attributes of papaya powder obtained from the pulp treated with glycerol-mono-stearate and dried at 60°C was found to be optimum to produce powder. The foam-mat drying is a good alternative to other drying processes, also, a promising potential for the food and fruit processing industry. Taschenbuch, 26.03.2013.

Lieferung aus: Deutschland, Versandkostenfrei.
Studies on Foam-Mat Drying of Papaya (Carica Papaya L.) Fruit: Papaya (Carica papaya L.) is highly perishable in nature and cannot be stored as such for longer periods in ambient condition. The losses can be minimized by converting into different by-products. The dehydrated papaya powder holds a promising and potential market. The pulp was subjected to produce stable foam by using methyl cellulose, glycerol-mono-stearate and egg albumin as foaming agents with selected levels. The stable foam was dried at 60, 65 and 70 degree Celsius. Biochemical analysis of papaya powder showed a significant reduction in ascorbic acid, ß-carotene and total sugars in the foamed papaya dried product at higher foam thickness (6 and 8 mm) and temperature (65 and 70°C) due to destruction at higher drying temperature and increasing time. There was no significant change in other biochemical constituents such as pH and acidity. The sensory evaluation of the quality attributes of papaya powder obtained from the pulp treated with glycerol-mono-stearate and dried at 60°C was found to be optimum to produce powder. The foam-mat drying is a good alternative to other drying processes, also, a promising potential for the food and fruit processing industry. Englisch, Taschenbuch.

Lieferung aus: Deutschland, Versandkostenfrei.
buecher.de GmbH & Co. KG, [1].
Papaya (Carica papaya L.) is highly perishable in nature and cannot be stored as such for longer periods in ambient condition. The losses can be minimized by converting into different by-products. The dehydrated papaya powder holds a promising and potential market. The pulp was subjected to produce stable foam by using methyl cellulose, glycerol-mono-stearate and egg albumin as foaming agents with selected levels. The stable foam was dried at 60, 65 and 70 degree Celsius. Biochemical analysis of papaya powder showed a significant reduction in ascorbic acid, ß-carotene and total sugars in the foamed papaya dried product at higher foam thickness (6 and 8 mm) and temperature (65 and 70C) due to destruction at higher drying temperature and increasing time. There was no significant change in other biochemical constituents such as pH and acidity. The sensory evaluation of the quality attributes of papaya powder obtained from the pulp treated with glycerol-mono-stearate and dried at 60C was found to be optimum to produce powder. The foam-mat drying is a good alternative to other drying processes, also, a promising potential for the food and fruit processing industry.Versandfertig in 3-5 Tagen, Softcover.

Von Händler/Antiquariat, Paperbackshop-US [8408184], Secaucus, NJ, U.S.A.
New Book. This item is printed on demand. Shipped from US This item is printed on demand.

Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
This item is printed on demand - Print on Demand Titel. - 92 pp. Englisch.

Lieferung aus: Deutschland, Next Day, Versandkostenfrei.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen