Performance evaluation of blanched carrots dried by three different driers

Author:

Prakash S,Jha S.K,Datta N

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Effect of processing variables on the quality of dehydrated carrot I. Leaching losses and carotenoid content;Baloch;Journal of Food Technology,1977

2. Mathematical modelling of hot air drying of sweet potato slices;Diamante;International Journal of Food Science and Technology,1991

3. Comparative studies on dehydration of peas in fluidized bed and conventional tray drier;Gangopadhya;Journal of Food Science and Technology,1979

4. The constant rate drying period during experimental fruit drying;Hansmann;Drying Technology,1999

5. Indian Standard Specification For Dehydrated Carrots. IS: 4625-1968

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