Superheated steam drying
L Bennamoun, MC Ndukwu - Drying Technology in Food Processing, 2023 - Elsevier
Superheated steam drying (SSD) is simply a kind of convective drying of materials by
utilizing steam-heated beyond its boiling point instead of air, which is in direct contact with …
utilizing steam-heated beyond its boiling point instead of air, which is in direct contact with …
Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying
S Sharma, PH Nema, N Emanuel… - IDS 2018. 21st …, 2018 - riunet.upv.es
[EN] Nowadays, there is high consumer demand in the market for simple to prepare,
convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat …
convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat …
[PDF][PDF] Modeling drying kinetics of paneer using Artificial Neural Networks (ANN)
S Srivastav, BK Kumbhar - Journal of Food Research and …, 2014 - academia.edu
Empirical model of low pressure superheated steam of Paneer were developed. Effect of
steam pressure and temperature on drying time was evaluated. Page model showed higher …
steam pressure and temperature on drying time was evaluated. Page model showed higher …
Textural and Sensory Characteristics of Hot Air-dried Tofu
SM Chavan, RC Verma… - Journal of Agricultural …, 2018 - indianjournals.com
Some rehydration, textural and sensory characteristics of tofu dried at 45° C, 60° C and 75°
C were studied. Rehydration ratio and coefficient of rehydration were found to vary from 1.39 …
C were studied. Rehydration ratio and coefficient of rehydration were found to vary from 1.39 …