Sangani v p (59 resultados)

Condición: New.

Condición: New. pp. 60.

Condición: New.

Hardcover. Condición: New. Each and every crop has to pass through a variety of post harvest operations like cleaning, grading, separation, drying, storage, milling, packaging, transport and marketing to make it suitable for the consumption. Hence, the importance of post harvest engineering operation is increasing day by day. Features : An attempt has been made in this manual to describe and discuss the methodology and practices to be followed for post harvest processing of cereals, pulses and oilseeds. Sufficient number of figures, diagrams, charts, line sketches and tables are incorporated in a systematic manner so as to have the better understanding of the system and procedures. All the practicals are very concise and presented in the standard format, targeting the objectives and describing methodology in a clear and comprehensive manner. Most of the experiments are simple enough to be conducted and demonstrated with relevant apparatus. Relevant terminologies and theories have also been explained appropriately. The manual is intended to fulfil the requirements of undergraduate students of Agricultural Engineering and Technology in the discipline of Processing and Food Engineering as per the course curriculum recommended by the Fifth Deans' Committee for U.G. Programme of ICAR, New Delhi.…

Condición: New. In English.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Taschenbuch. Condición: Neu. Pigeon pea milling | Enzymatic pre-treatments on pigeon pea for better milling quality of dhal (BSMR-736) | V. P. Sangani (u. a.) | Taschenbuch | Englisch | 2020 | Scholars' Press | EAN 9786138934370 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Taschenbuch. Condición: Neu. Enzymatic treatments on pigeon pea for better milling characteristics | Milling of pigeon pea | V. P. Sangani (u. a.) | Taschenbuch | 160 S. | Englisch | 2013 | LAP LAMBERT Academic Publishing | EAN 9783659403996 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Paperback. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Aonla (Phyllanthus emblica) is a wonderful fruit and one of the precious gifts of nature to man and a crop of commercial significance. It contains 500 to 700 mg of ascorbic acid per 100 g of pulp. Blanching is a unit operation prior to freezing, canning, or drying in which fruits are heated for the purpose of inactivating enzymes. An experiment was conducted to evaluate the effect of pre-treatments on quality of dried aonla slice. Aonla fruits were subjected to various pre-drying treatments viz. blanching in hot water at temperature i.e., 70, 80, 90 and 100 °C and blanching time, i.e., 1.0, 2.0, 3.0 and 4.0 min. Based on the above study, it may be concluded that treatment B6 (80 °C temperature + 2.0 min blanching time) was found to be best among all the treatments with optimum recovery of aonla slice, ascorbic acid, total sugar, titatable acidity and better sensory score. 68 pp. Englisch. …

Condición: New. Print on Demand pp. 60 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Condición: New. PRINT ON DEMAND pp. 60.

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -A novel pre-milling technique involving enzyme is prospective to improve hulling efficiency upon reducing the dehulling loss and improving cooking quality of pigeon pea. The effects of four enzymatic hydrolysis parameters viz., enzyme concentration (20, 27.5, 35, 42.5, 50 mg/100 g dry sample), incubation time (4, 6, 8, 10 and 12 h), incubation temperature (35, 40, 45, 50 and 55 °C) and tempering water pH (4.0, 4.5, 5.0, 5.5 and 6.0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. For the comparison of enzymatic pretreatment, the dry milling method was considered as control. From the above study, it could be recommended that higher recovery and better quality of pigeon pea dhal could be obtained by enzymatic pre-treatment of enzyme concentration of 31.62 mg/100 g dry matter, incubation time 7.34 h, incubation temperature 44.70 °C and tempering water pH 5.34 which gave the predicted values of hulling efficiency 80.95 %, protein content 21.42 % and cooking time 14.64 min. This could an increase in hulling efficiency of 15.84 %, protein content 11.77 % and decrease in cooking time 22.28 % as compared to dry milling method. 120 pp. Englisch.…

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Mathukia Parth R.Er. Parth R. Mathukia did B.Tech. (Agril. Engg.) at College of Agricultural Engineering & Technology, Junagadh Agricultural University, Junagadh (Gujarat, India) in 2012. Now he is MBA in Agri-business scholar at PGI. …

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Aonla (Phyllanthus emblica) is a wonderful fruit and one of the precious gifts of nature to man and a crop of commercial significance. It contains 500 to 700 mg of ascorbic acid per 100 g of pulp. Blanching is a unit operation prior to freezing, canning, or drying in which fruits are heated for the purpose of inactivating enzymes. An experiment was conducted to evaluate the effect of pre-treatments on quality of dried aonla slice. Aonla fruits were subjected to various pre-drying treatments viz. blanching in hot water at temperature i.e., 70, 80, 90 and 100 °C and blanching time, i.e., 1.0, 2.0, 3.0 and 4.0 min. Based on the above study, it may be concluded that treatment B6 (80 °C temperature + 2.0 min blanching time) was found to be best among all the treatments with optimum recovery of aonla slice, ascorbic acid, total sugar, titatable acidity and better sensory score.…