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Response Surface Optimization of Fluidized Bed-Cum- Microwave Drying Process for Garlic Slices (Allium Sativum L.)
| Content Provider | Semantic Scholar |
|---|---|
| Author | Grewal, Jaspreet Singh Alam, Mohammed Shafiq |
| Copyright Year | 2014 |
| Abstract | Response surface methodology was used to investigate the effect of KMS concentration (0.1-0.5 %), drying air temperature (55-75 0 C) and microwave power level (810-1350 W) on the drying time, hardness, rehydration ratio, shrinkage ratio, specific energy consumption, colour (L-value), non enzymatic browning and overall acceptability of garlic slices. The optimum process parameters obtained by computer generated response surface, canonical analysis and contour plots interpretation were: KMS concentration 0.1 %, drying air temperature 63.92 0 C and microwave power level 810 W. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.ijera.com/papers/Vol4_issue5/Version%202/R4502106114.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |