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Synopsis
The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels.
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Standardization of Recipe and Drying Method for Fruit Candy
Published by
LAP LAMBERT Academic Publishing Apr 2020, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Taschenbuch
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels. 208 pp. Englisch. Seller Inventory # 9786139931262
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Standardization of Recipe and Drying Method for Fruit Candy
Published by
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Softcover
Seller: moluna, Greven, Germany
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Kore PrabhakarDr. Prabhakar N. Kore was born in 1989 at Sangli Dist. Of Maharashtra state in India. He completed Bachelor Degree in Agriculture from DBSKKV, Dapoli in 2011. He completed Master Degree in Horticulture from JAU, Junagad. Seller Inventory # 385877874
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Standardization of Recipe and Drying Method for Fruit Candy
Published by
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels. Seller Inventory # 9786139931262
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Standardization of Recipe and Drying Method for Fruit Candy
Published by
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Softcover
Seller: Books Puddle, Woodside, NY, U.S.A.
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Standardization of Recipe and Drying Method for Fruit Candy
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LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Seller: Majestic Books, Hounslow, United Kingdom
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Condition: New. Print on Demand. Seller Inventory # 389526935
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Standardization of Recipe and Drying Method for Fruit Candy
Published by
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
New
Taschenbuch
Seller: preigu, Osnabrück, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. Standardization of Recipe and Drying Method for Fruit Candy | Prabhakar Kore (u. a.) | Taschenbuch | 208 S. | Englisch | 2020 | LAP LAMBERT Academic Publishing | EAN 9786139931262 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Seller Inventory # 118453579
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Standardization of Recipe and Drying Method for Fruit Candy
Published by
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Softcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
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Condition: New. PRINT ON DEMAND. Seller Inventory # 18390072898
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Standardization of Recipe and Drying Method for Fruit Candy
Published by
LAP LAMBERT Academic Publishing Apr 2020, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 208 pp. Englisch. Seller Inventory # 9786139931262
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Standardization of Recipe and Drying Method for Fruit Candy
Published by
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Seller: Mispah books, Redhill, SURRE, United Kingdom
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paperback. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book. Seller Inventory # ERICA82361399312666