Drying Characteristics of Pretreated Kodo and Barnyard Millet


Affiliations

  • Periyar University, Department of Food Science, Salem, 636011, India
  • P.S.G. College of Arts and Science, Department of Nutrition and Dietetics, Coimbatore, Tamil Nadu, 641 014, India

Abstract

Drying is a thermo-physical and physico chemical operation by which it removes water from food material at appropriate temperature and most suitable rate to retain maximum food values. Drying is one of the simplest and best methods of preservation of foods, because it reduces the cost of storage and transport by reducing both weight and volume of final product.

Subject Discipline

Food Science and Technology

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