Atkari Vinod (26 results)

Condition: New.

Condition: New. pp. 176.

Taschenbuch. Condition: Neu. Design, development and testing of milk pasteurization system | Vinod Atkari (u. a.) | Taschenbuch | 104 S. | Englisch | 2015 | LAP LAMBERT Academic Publishing | EAN 9783659689277 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

paperback. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condition: Neu. Dehydration of Coriander | Vinod Atkari (u. a.) | Taschenbuch | 72 S. | Englisch | 2013 | LAP LAMBERT Academic Publishing | EAN 9783659390944 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Condition: New. Print on Demand.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Experimental studies of dehydration were conducted using Tray dryer and Microwave Oven. Total six treatments were used. Three temperatures (40, 50, & 60 0C) in case of Tray Dryer and three heating time intervals (10 sec., 1 min, & 2 min.) in case of Microwave oven.Total time of dehydration of Coriander using Tray drying at different temperatures of drying was found that total duration required for drying of Coriander to final moisture content was 11 hours for temperature of 40 0C, that for 50 0C it was 5.5 hours and for 60 0C it was 3.5 hours. Total time of dehydration of Coriander using Microwave Oven for drying at different time intervals of heating it was found that total duration required for drying of Coriander to final moisture content was 16.17 minutes for time interval of 10 sec , that for 1 min it was 16 minutes and for 2 min heating interval it was 15 min. Sensory evaluation of rehydrated dry curry of Coriander showed that dehydrated Coriander using Microwave Oven for heating time interval of 10 sec. was having maximum overall acceptability score of 7.5 after the fresh Coriander dry curry (7.6). 72 pp. Englisch.…

Condition: New. PRINT ON DEMAND.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The newly developed pasteurizer was tested at raw milk inlet temperature of 2, 4, 6 and 8 degree Centigrade and total milk solids of 15 and 18 %. The pasteurization temperature of 78 to 80 degree Centigrade for 20 seconds was used for the testing. The pasteurizer was tested for overall heat transfer coefficient, regeneration efficiency, total heat load and pressure drop. The temperature, pressure and milk flow rates were recorded at an interval of 5 minute during operation through PLC system. The calculated values for the regeneration efficiency, logarithmic mean temperature difference, overall heat transfer coefficient, total pressure drop in plate heat exchanger were statistically analysed. The logarithmic mean temperature difference was used to find the running time of the newly developed system. The pasteurized milk side was always at higher pressure than raw milk side. The product side was also at higher pressure than hot and chilled water side. This was found to be effective to avoid the cross contamination. 104 pp. Englisch.…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Londhe DattatrayaCurrently pursuing M. Tech. in Farm Machinery and Power Engineering at MPKV, Rahuri (MS), India. He obtained his B.Tech. (Agril. Engg.) from Mahatma Phule Agricultural University, Rahuri (MS), India.This book cov.…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pawar KrantidipMr. Krantidip Pawar, completed his B.Tech.(Agricultural Engineering) from MPKV Rahuri university and M.Tech.(Food Processing Technology) from AAU, Anand with First class. He has national level qualified GATE, NET, JRF .…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Atkari VinodCurrently pursuing M. Tech. in Agricultural Process Engineering at MPKV, Rahuri (MS), India. He obtained his B.Tech. (Agri.Engg.) from Mahatma Phule Agricultural University, Rahuri (MS), India and M.Sc. (Food Processing a.…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Atkari VinodHe obtained his B.Tech. (AE) & M.Tech. (APE) from MPKV,Rahuri,MS,India.He also did M.Sc. (FPP) from YCMOU,Nashik,MS,India.He has published 4 research papers in international journals,4 books & 1 books chapter.Also he has .…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Divate AnujaEr. Anuja Divate passed B. Tech. in Agricultural Engineering from Dr. B.M. College of Agricultural Engineering and Technology, Mandki-Palvan in 2010 and M. Tech. in Processing and Food Engineering from Dr.B.S.K.K.V.,Dapol. …

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pawar KrantidipEl Sr. Krantidip Pawar, complet? su B.Tech. (Ingenier?a Agr?cola) de la universidad MPKV Rahuri y M.Tech. (Tecnolog?a de Procesamiento de Alimentos) de AAU, Anand con la primera clase. Ha obtenido la calificaci?n a niv. …

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Extrusion cooking was carried out using a co-rotating twin screw extruder at extrusion parameters namely temperature, die diameter and screw speed. The effect of independent variables, namely extrusion temperature, screw speed and unhulled finger millet and dehulled finger millet on product responses i.e. on dependent variables, namely expansion ratio, bulk density, Water Absorption Index (WAI), Water Solubility Index (WSI), colour and hardness were studied. The nutritional characteristics of finger millet based extrudates were determined and sensory evaluation of the products was done for appearance, colour, taste, texture and overall acceptability using nine point hedonic scale. Expansion ratio, bulk density, water absorption index, water solubility index, colour and hardness were influenced by variations in flour composition.…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Londhe DattatrayaCurrently pursuing M. Tech. in Farm Machinery and Power Engineering at MPKV, Rahuri (MS), India. He obtained his B.Tech. (Agril. Engg.) from Mahatma Phule Agricultural University, Rahuri (MS), India.This book cov.…

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The newly developed pasteurizer was tested at raw milk inlet temperature of 2, 4, 6 and 8 degree Centigrade and total milk solids of 15 and 18 %. The pasteurization temperature of 78 to 80 degree Centigrade for 20 seconds was used for the testing. The pasteurizer was tested for overall heat transfer coefficient, regeneration efficiency, total heat load and pressure drop. The temperature, pressure and milk flow rates were recorded at an interval of 5 minute during operation through PLC system. The calculated values for the regeneration efficiency, logarithmic mean temperature difference, overall heat transfer coefficient, total pressure drop in plate heat exchanger were statistically analysed. The logarithmic mean temperature difference was used to find the running time of the newly developed system. The pasteurized milk side was always at higher pressure than raw milk side. The product side was also at higher pressure than hot and chilled water side. This was found to be effective to avoid the cross contamination.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 104 pp. Englisch.…

Condition: New. Print on Demand pp. 176 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Condition: New. PRINT ON DEMAND pp. 176.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pawar KrantidipM. Krantidip Pawar, a termin? son B.Tech.(Agricultural Engineering) de l\ universit? MPKV Rahuri et son M.Tech.(Food Processing Technology) de l\ AAU, Anand avec une premi?re classe. Il s\ est qualifi? au niveau nation.…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: ????? ??????????-? ????????? ????? ??????? ??????? ????????? ??????? (???????????????????? ?????????) ? ???????????? MPKV Rahuri ? ??????? ???????? ??????? (?????????? ??????? ??????????????) ? AAU, Anand ? ?????? ??????? ?? ??????.. …

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pawar KrantidipKrantidip Pawar, completou o seu B.Tech.(Engenharia Agr?cola) da Universidade MPKV Rahuri e M.Tech.(Tecnologia de Processamento Alimentar) da AAU, Anand com Primeira Classe. Ele tem exames GATE, NET, JRF qualificados a.…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pawar KrantidipKrantidip Pawar ha conseguito il B.Tech. (ingegneria agraria) presso l\ universit? MPKV Rahuri e il M.Tech. (tecnologia di trasformazione alimentare) presso l\ AAU di Anand con il massimo dei voti. Ha ottenuto la quali.…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.