Effect Drying Methods Kms by Savvashe Ashok (7 results)
Effect of Drying Methods & KMS on Storage Life of Banana Fig
Savvashe, Ashok Y.; Mingire, Sainath S.; Mandalik, Ganesh B.
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paperback. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Language: English
Published by LAP LAMBERT Academic Publishing Feb 2024, 2024
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 120 pp. Englisch.
Effect of Drying Methods & KMS on Storage Life of Banana Fig
Savvashe, Ashok Y.; Mingire, Sainath S.; Mandalik, Ganesh B.
- Softcover
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Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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Effect of Drying Methods & KMS on Storage Life of Banana Fig
Savvashe, Ashok Y.; Mingire, Sainath S.; Mandalik, Ganesh B.
- Softcover
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Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The treatments of preservative at 0.1 % KMS was significantly superior in respect to highest content of acidity, total sugar and reducing sugar which was increased while moisture, pH, TSS and non-reducing sugar content was remained steady during storage per.…
Language: English
Published by LAP LAMBERT Academic Publishing Feb 2024, 2024
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The treatments of preservative at 0.1 % KMS was significantly superior in respect to highest content of acidity, total sugar and reducing sugar which was increased while moisture, pH, TSS and non-reducing sugar content was remained steady during storage period. In respect to storage condition the banana fig stored in 160C temperature remained higher content of acidity and TSS (per cent) while the moisture (%) was at lower level which showed quality of fig, moreover pH, total sugar, reducing sugar and non reducing sugar was remained static during the storage period. The combination of hot-air drying + 0.1% KMS + room temperature treatment proved superiority in respect to higher content of acidity, total sugar and reducing sugar while the TSS, pH and non-reducing sugar was remained steady with decreasing level during storage period. Sensory evaluation of banana fig in respect to colour, flavour, texture, taste and overall consumers acceptance, the treatment combination of oven drying + 0.2% KMS + 160C temperature condition showed best quality products during the entire storage period. Hence these treatment combination out rightly well adopted while banana fig processing.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 120 pp. Englisch.…
