Safety and quality assessment of vacuum evaporated grapefruits
- Indbinding:
- Paperback
- Sideantal:
- 104
- Udgivet:
- 3. juni 2019
- Størrelse:
- 229x152x6 mm.
- Vægt:
- 163 g.
- 2-3 uger.
- 29. november 2024
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- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
Beskrivelse af Safety and quality assessment of vacuum evaporated grapefruits
This is very interesting topic about fruits and vegetables processing and extending the safety and quality of fruits and vegetable with good nutritional profile. Vacuum evaporation is a very good technique as compared to conventional heat processing techniques in which important components like minerals, vitamins, anti-oxidants and total phenolic compound are lost during processing. Vacuum evaporation is conducted at low temperature of 50-55 centi grade with low atmospheric pressure of 600-650 mmHg. By using such type of techniques for the processing of fruits and vegetables are the demand of the consumer, so that they obtain good quality product for the consumption.
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