Pastāsti draugiem par šo preci:
Osmotic Dehydration of Sapota Slices: a Mass Transfer Phenomenon Arun Bhagat
Cena
€ 50,49
Pasūtīts no attālās noliktavas
Paredzamā piegāde . gada 27. okt. - . gada 4. nov.
Saņemiet paziņojumus par jauniem Arun Bhagat izdevumiem
Mūsu klienti saka:
Pievienot savam iMusic vēlmju sarakstam
Osmotic Dehydration of Sapota Slices: a Mass Transfer Phenomenon
Arun Bhagat
The effect of osmotic dehydration process parameters viz. sugar syrup concentration and syrup temperature on water loss, sugar gain and mass reduction was evaluated to determine the constants of the Azuara model. It was found that the water loss, sugar gain and mass reduction, increases with increase of solution concentration and temperature. The treatment 70 ?B and 50 ?C was found to be statistically significant showing increasing TSS content. Reducing sugar content was found to be decreasing up to 36.70 % shows better results. Ascorbic acid content was found decreased from 3.66-1.12 mg/100g, showing better results.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2014. gada 28. maijs |
| ISBN13 | 9783659549434 |
| Izdevēji | LAP LAMBERT Academic Publishing |
| Lapas | 96 |
| Izmēri | 150 × 6 × 226 mm · 161 g |
| Valoda | Vācu |
