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Sinopsis
The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels.
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Standardization of Recipe and Drying Method for Fruit Candy
Publicado por
LAP LAMBERT Academic Publishing Apr 2020, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
Nuevo
Taschenbuch
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels. 208 pp. Englisch. Nº de ref. del artículo: 9786139931262
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Standardization of Recipe and Drying Method for Fruit Candy
Publicado por
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
Nuevo
Tapa blanda
Librería: moluna, Greven, Alemania
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Kore PrabhakarDr. Prabhakar N. Kore was born in 1989 at Sangli Dist. Of Maharashtra state in India. He completed Bachelor Degree in Agriculture from DBSKKV, Dapoli in 2011. He completed Master Degree in Horticulture from JAU, Junagad. Nº de ref. del artículo: 385877874
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Standardization of Recipe and Drying Method for Fruit Candy
Publicado por
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
Nuevo
Taschenbuch
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels. Nº de ref. del artículo: 9786139931262
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Standardization of Recipe and Drying Method for Fruit Candy
Publicado por
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Librería: Books Puddle, Woodside, NY, Estados Unidos de America
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Standardization of Recipe and Drying Method for Fruit Candy
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LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Librería: Majestic Books, Hounslow, Reino Unido
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Condición: New. Print on Demand. Nº de ref. del artículo: 389526935
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Standardization of Recipe and Drying Method for Fruit Candy
Publicado por
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
Nuevo
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Librería: Biblios, Frankfurt am main, HESSE, Alemania
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Condición: New. PRINT ON DEMAND. Nº de ref. del artículo: 18390072898
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Standardization of Recipe and Drying Method for Fruit Candy
Publicado por
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
Nuevo
Taschenbuch
Librería: preigu, Osnabrück, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. Standardization of Recipe and Drying Method for Fruit Candy | Prabhakar Kore (u. a.) | Taschenbuch | 208 S. | Englisch | 2020 | LAP LAMBERT Academic Publishing | EAN 9786139931262 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Nº de ref. del artículo: 118453579
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Standardization of Recipe and Drying Method for Fruit Candy
Publicado por
LAP LAMBERT Academic Publishing Apr 2020, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
Nuevo
Taschenbuch
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 208 pp. Englisch. Nº de ref. del artículo: 9786139931262
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Standardization of Recipe and Drying Method for Fruit Candy
Publicado por
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
Nuevo
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Librería: Mispah books, Redhill, SURRE, Reino Unido
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paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book. Nº de ref. del artículo: ERICA82361399312666
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