Development Characterization Carrot Based by Prasad Kamlesh (6 results)

Taschenbuch. Condition: Neu. Development and characterization of carrot based beverage base | Studies on its formulation | Kamlesh Prasad (u. a.) | Taschenbuch | 80 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783659595530 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Carrot is nutritionally rich source of -carotene, dietary fibers, vitamins and minerals. Carrot is seasonal and its wastage is high due to improper handling, storage and transportation. India is a developing country where there is scarcity of time for preparing food and beverage. Therefore, attempts are made to develop carrot based instant beverage base. Dimensionally carrot can be classified in conical shape differentiated into two major edible parts, cortex (juicy part) and core (fibrous part). The cortex to core ratio varies from 2.17±0.01 for a carrot having length 9.90±1.15 to 0.76±0.01 for a carrot having length 16.57±0.74. After dehydration cortex-to-core ratio varies from 2.02±0.02 to 0.71±0.01. The true density for raw carrot varies from 873.38±3.01 to 1015.02±5.02 kg/m3 for different groups of carrot and on dehydration it is reduced to 404.67±4.57 to 940.49±4.01kg/m3. The juice extraction behavior is affected by pressure exerted by hydraulic press found to be 71.83±0.60% at pressure 14.061×104 kg/m2 to 82.30±1.73% at pressure 140.614×104 kg/m2. 80 pp. Englisch.…

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Carrot is nutritionally rich source of -carotene, dietary fibers, vitamins and minerals. Carrot is seasonal and its wastage is high due to improper handling, storage and transportation. India is a developing country where there is scarcity of time for preparing food and beverage. Therefore, attempts are made to develop carrot based instant beverage base. Dimensionally carrot can be classified in conical shape differentiated into two major edible parts, cortex (juicy part) and core (fibrous part). The cortex to core ratio varies from 2.17±0.01 for a carrot having length 9.90±1.15 to 0.76±0.01 for a carrot having length 16.57±0.74. After dehydration cortex-to-core ratio varies from 2.02±0.02 to 0.71±0.01. The true density for raw carrot varies from 873.38±3.01 to 1015.02±5.02 kg/m3 for different groups of carrot and on dehydration it is reduced to 404.67±4.57 to 940.49±4.01kg/m3. The juice extraction behavior is affected by pressure exerted by hydraulic press found to be 71.83±0.60% at pressure 14.061×104 kg/m2 to 82.30±1.73% at pressure 140.614×104 kg/m2.…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Prasad KamleshKamlesh Prasad, Ph D. Associate Professor, Food Engineering & Technology, SLIET, Longowal, IndiaVijay Prakash Ghubade, Food Engineering & Technology, SLIET, Longowal, IndiaKaushal K Prasad, MD, PDC,CFN, MAMS, FICPath.. …

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Carrot is nutritionally rich source of ß-carotene, dietary fibers, vitamins and minerals. Carrot is seasonal and its wastage is high due to improper handling, storage and transportation. India is a developing country where there is scarcity of time for preparing food and beverage. Therefore, attempts are made to develop carrot based instant beverage base. Dimensionally carrot can be classified in conical shape differentiated into two major edible parts, cortex (juicy part) and core (fibrous part). The cortex to core ratio varies from 2.17±0.01 for a carrot having length 9.90±1.15 to 0.76±0.01 for a carrot having length 16.57±0.74. After dehydration cortex-to-core ratio varies from 2.02±0.02 to 0.71±0.01. The true density for raw carrot varies from 873.38±3.01 to 1015.02±5.02 kg/m3 for different groups of carrot and on dehydration it is reduced to 404.67±4.57 to 940.49±4.01kg/m3. The juice extraction behavior is affected by pressure exerted by hydraulic press found to be 71.83±0.60% at pressure 14.061×104 kg/m2 to 82.30±1.73% at pressure 140.614×104 kg/m2.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 80 pp. Englisch.…