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Apple pomace drying
68,00 € *
ggf. zzgl. Versand

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.

Anbieter: Dodax
Stand: 27.01.2020
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Freeze drying : Custard apple
60,70 € *
ggf. zzgl. Versand

Custard apple fruit is having high initial moisture content of about 72-77 % (wb), there are more chances of the fruit getting spoiled or deteriorated. Also, custard apple is a highly perishable fruit, it has very short shelf life and marketing of fresh fruits to different places is very difficult. Therefore, it is necessary to convert it into value added products which retain colour, flavour and nutrients with longer shelf life. So to increase the shelf life of custard apple, the fruit is converted into various processed products like powder, dried slices, pulp, juice, RTS, beverages, etc. Custard apple powder is used in ice-cream, flavored milk, shrikhand, chocolates etc. A possible alternative solution to this problem is the storage and the transport in powder form. Custard apple powder by freeze drying is a very interesting alternative to recompose the fruit with practically all the properties of the natural product. Pretreatment of custard apple pulp with Maltodextrin will increase the rate of moisture removal. Freeze drying will give the dried product of the same size and shape as the original frozen material and will be found to have an excellent quality.

Anbieter: Dodax AT
Stand: 27.01.2020
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Freeze drying : Custard apple
59,00 € *
ggf. zzgl. Versand

Custard apple fruit is having high initial moisture content of about 72-77 % (wb), there are more chances of the fruit getting spoiled or deteriorated. Also, custard apple is a highly perishable fruit, it has very short shelf life and marketing of fresh fruits to different places is very difficult. Therefore, it is necessary to convert it into value added products which retain colour, flavour and nutrients with longer shelf life. So to increase the shelf life of custard apple, the fruit is converted into various processed products like powder, dried slices, pulp, juice, RTS, beverages, etc. Custard apple powder is used in ice-cream, flavored milk, shrikhand, chocolates etc. A possible alternative solution to this problem is the storage and the transport in powder form. Custard apple powder by freeze drying is a very interesting alternative to recompose the fruit with practically all the properties of the natural product. Pretreatment of custard apple pulp with Maltodextrin will increase the rate of moisture removal. Freeze drying will give the dried product of the same size and shape as the original frozen material and will be found to have an excellent quality.

Anbieter: Dodax
Stand: 27.01.2020
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SHALINI, RACHANA: Apple pomace drying
68,00 € *
ggf. zzgl. Versand

Erscheinungsdatum: 10/2010, Medium: Taschenbuch, Einband: Kartoniert / Broschiert, Titel: Apple pomace drying, Titelzusatz: Drying Characteristics of apple pomace, Autor: SHALINI, RACHANA, Verlag: LAP Lambert Acad. Publ., Sprache: Englisch, Rubrik: Umwelt // Landwirtschaft, Gartenbau, Seiten: 164, Informationen: Paperback, Gewicht: 261 gr, Verkäufer: averdo

Anbieter: averdo
Stand: 27.01.2020
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Sondarva, Ketan: Freeze drying : Custard apple
59,00 € *
ggf. zzgl. Versand

Erscheinungsdatum: 03.08.2016, Medium: Taschenbuch, Einband: Kartoniert / Broschiert, Titel: Freeze drying : Custard apple, Titelzusatz: An illustration of advanced method for drying of perishable fruits, Autor: Sondarva, Ketan // Wandre, Sarika // Bharadiya, Nitin, Verlag: LAP Lambert Academic Publishing, Sprache: Englisch, Rubrik: Umwelt // Landwirtschaft, Gartenbau, Seiten: 84, Informationen: Paperback, Gewicht: 142 gr, Verkäufer: averdo

Anbieter: averdo
Stand: 27.01.2020
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Sugar Apple Powder
50,40 € *
ggf. zzgl. Versand

Sugar Apple (Annona squamosa L.) fruit is used as a dessert because of its delicious taste, nutritive value and pronounced flavor. The fruits are highly perishable having limited shelf life after ripening, can not be stored for longer period after ripening and cold storage is also not promising. It creates heavy glut during production season and becomes scanty during off season and hence the limited shelf life results in heavy revenue loss. The demand for sugar apple pulp as base for new food products is increasing rapidly both in domestic and in international market with major portion of it being used for preparation of convenience food. Thus, there exists a need to develop suitable technology for processing and preservation of this valuable natural resource in a way that will not only check commoditylosses but also justify value addition forgenerating anticipated revenue. This book deals with technological aspects of processing of sugar apple pulp into powder by spray drying method. Further, in order to justify its use as a novel ingredient, Method for preparation of custard apple ice cream has also been standardized.

Anbieter: Dodax AT
Stand: 27.01.2020
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Sugar Apple Powder
49,00 € *
ggf. zzgl. Versand

Sugar Apple (Annona squamosa L.) fruit is used as a dessert because of its delicious taste, nutritive value and pronounced flavor. The fruits are highly perishable having limited shelf life after ripening, can not be stored for longer period after ripening and cold storage is also not promising. It creates heavy glut during production season and becomes scanty during off season and hence the limited shelf life results in heavy revenue loss. The demand for sugar apple pulp as base for new food products is increasing rapidly both in domestic and in international market with major portion of it being used for preparation of convenience food. Thus, there exists a need to develop suitable technology for processing and preservation of this valuable natural resource in a way that will not only check commoditylosses but also justify value addition forgenerating anticipated revenue. This book deals with technological aspects of processing of sugar apple pulp into powder by spray drying method. Further, in order to justify its use as a novel ingredient, Method for preparation of custard apple ice cream has also been standardized.

Anbieter: Dodax
Stand: 27.01.2020
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Spray Drying of Fruit Juice with Vegetable Fibr...
81,30 € *
ggf. zzgl. Versand

The production of free flowing powder by spray drying of sugar-acid rich foods requires an appropriate carrier. High molecular weight materials such as maltodextrins are commercially used as a drying aid because of their higher glass transition temperature (Tg). Alternatively, fibre-rich by-products from fruit and vegetable juice processing might provide high molecular weight elements that are suitable as a drying support. Freeze dried carrot fibre was centrifugal-milled to 50-100 µm sizes. Fructose and apple juice concentrate were used in this study. The fibre semed to show as crystal induction in the spray drying products of the two materials. Dried sucrose, glucose and fructose were used to study glass transition temperature of melted amorphous sugars and mixtures by the visual experiment and DSC at 0.1°Cmin-1 of heating and cooling scans. The Gordon-Taylor equation and the Coachman and Karaze equation were used to predict Tg of sugar mixtures. Dielectric analysis in the range 200 Hz -1 MHz between 10-105 ° C were applied to find the onset Tg (based on DSC results) from freeze dried mixtures of carrot fibre+fructose.

Anbieter: Dodax AT
Stand: 27.01.2020
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Spray Drying of Fruit Juice with Vegetable Fibr...
79,00 € *
ggf. zzgl. Versand

The production of free flowing powder by spray drying of sugar-acid rich foods requires an appropriate carrier. High molecular weight materials such as maltodextrins are commercially used as a drying aid because of their higher glass transition temperature (Tg). Alternatively, fibre-rich by-products from fruit and vegetable juice processing might provide high molecular weight elements that are suitable as a drying support. Freeze dried carrot fibre was centrifugal-milled to 50-100 µm sizes. Fructose and apple juice concentrate were used in this study. The fibre semed to show as crystal induction in the spray drying products of the two materials. Dried sucrose, glucose and fructose were used to study glass transition temperature of melted amorphous sugars and mixtures by the visual experiment and DSC at 0.1°Cmin-1 of heating and cooling scans. The Gordon-Taylor equation and the Coachman and Karaze equation were used to predict Tg of sugar mixtures. Dielectric analysis in the range 200 Hz -1 MHz between 10-105 ° C were applied to find the onset Tg (based on DSC results) from freeze dried mixtures of carrot fibre+fructose.

Anbieter: Dodax
Stand: 27.01.2020
Zum Angebot