The effect of drying on the shelflife amaranthus leaves
By: ATHUL SURESH JUBNA N. K. C NIGHITHA M. T SAHIRA B. M
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Contributor(s): Dr. Santhi Mary Mathew (Guide) | Er. Madhana Supriya (Co-guide).
Material type: 
BookPublisher: Tavanur 2015 Department of Food and Agricultural Process Engineering Description: 50.Report number: P 305DDC classification: Online resources: Click here to access online Summary: used three drying methods, sun drying, cabinet drying and vacuum drying with different paratreatments such as blanching, steam blanching, citric acid and sulphitation. the quality of the dried amaranthus leaves were was expressed in terms of moisture content, ascorbic acid and fibre content and also cooking quality through sensory evaluation.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Project Report
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Reference | Reference Book | 664 ATH/TH (Browse shelf) | Available | KAU_KCAET-P 305 |
The effect of drying on the shelflife amaranthus leaves
used three drying methods, sun drying, cabinet drying and vacuum drying with different paratreatments such as blanching, steam blanching, citric acid and sulphitation. the quality of the dried amaranthus leaves were was expressed in terms of moisture content, ascorbic acid and fibre content and also cooking quality through sensory evaluation.
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