Microwave Assisted Tray Drying of Green Chilli: Parameter Optimization
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1
Microwave Assisted Tray Drying of Green Chilli: Parameter Optimization
~EN NW AB
ISBN: 9783659705076 bzw. 3659705071, vermutlich in Englisch, neu, Hörbuch.
Lieferung aus: Österreich, Lieferzeit: 5 Tage, zzgl. Versandkosten.
Green chilli (Capsicum annuum L.) is perishable and deteriorates after harvesting, hence there is need to apply an appropriate post harvest technology to prolong the shelf life of the green chilli. The Exponential model described the drying behaviour of green chilli satisfactorily. Drying time, dehydration ratio, carotene, chlorophyll, and color were taken as dependent variables in the study. The moisture of fresh green chilli varied from 523.17 to 871.31 % (d. b.) while moisture content of dried green chilli was in the range of 44.48 to 5.38% (d. b.). Total drying time ranged between 150 to 240 min. The carotene content varied from 0.138 to 0.377 mg/100g. chlorophyll-a and chlorophyll-b varied from 14.22 to 39.83 mg/100gm and 6.18 to27.91 mg/100g respectively. The optimum level of independent variables for drying of green chilli was obtained by using simultaneous optimization of multiple responses viz. drying time, carotene, chlorophyll-a, chlorophyll-b, L ,a and b value were: 600C temperature and 150 g sample size. Thus the optimum conditions recommended for drying of green chilli were 60 degree C temperature and 150 g sample size.
Green chilli (Capsicum annuum L.) is perishable and deteriorates after harvesting, hence there is need to apply an appropriate post harvest technology to prolong the shelf life of the green chilli. The Exponential model described the drying behaviour of green chilli satisfactorily. Drying time, dehydration ratio, carotene, chlorophyll, and color were taken as dependent variables in the study. The moisture of fresh green chilli varied from 523.17 to 871.31 % (d. b.) while moisture content of dried green chilli was in the range of 44.48 to 5.38% (d. b.). Total drying time ranged between 150 to 240 min. The carotene content varied from 0.138 to 0.377 mg/100g. chlorophyll-a and chlorophyll-b varied from 14.22 to 39.83 mg/100gm and 6.18 to27.91 mg/100g respectively. The optimum level of independent variables for drying of green chilli was obtained by using simultaneous optimization of multiple responses viz. drying time, carotene, chlorophyll-a, chlorophyll-b, L ,a and b value were: 600C temperature and 150 g sample size. Thus the optimum conditions recommended for drying of green chilli were 60 degree C temperature and 150 g sample size.
2
Microwave Assisted Tray Drying of Green Chilli: Parameter Optimization
DE PB NW
ISBN: 9783659705076 bzw. 3659705071, in Deutsch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Microwave Assisted Tray Drying of Green Chilli: Parameter Optimization: Green chilli (Capsicum annuum L.) is perishable and deteriorates after harvesting hence there is need to apply an appropriate post harvest technology to prolong the shelf life of the green chilli. The Exponential model described the drying behaviour of green chilli satisfactorily. Drying time, dehydration ratio, carotene, chlorophyll, and color were taken as dependent variables in the study. The moisture of fresh green chilli varied from 523.17 to 871.31 % (d. b.) while moisture content of dried green chilli was in the range of 44.48 to 5.38% (d. b.). Total drying time ranged between 150 to 240 min. The carotene content varied from 0.138 to 0.377 mg/100g. chlorophyll-a and chlorophyll-b varied from 14.22 to 39.83 mg/100gm and 6.18 to27.91 mg/100g respectively. The optimum level of independent variables for drying of green chilli was obtained by using simultaneous optimization of multiple responses viz. drying time, carotene, chlorophyll-a, chlorophyll-b, L ,a and b value were: 600C temperature and 150 g sample size. Thus the optimum conditions recommended for drying of green chilli were 60 degree C temperature and 150 g sample size. Englisch, Taschenbuch.
Microwave Assisted Tray Drying of Green Chilli: Parameter Optimization: Green chilli (Capsicum annuum L.) is perishable and deteriorates after harvesting hence there is need to apply an appropriate post harvest technology to prolong the shelf life of the green chilli. The Exponential model described the drying behaviour of green chilli satisfactorily. Drying time, dehydration ratio, carotene, chlorophyll, and color were taken as dependent variables in the study. The moisture of fresh green chilli varied from 523.17 to 871.31 % (d. b.) while moisture content of dried green chilli was in the range of 44.48 to 5.38% (d. b.). Total drying time ranged between 150 to 240 min. The carotene content varied from 0.138 to 0.377 mg/100g. chlorophyll-a and chlorophyll-b varied from 14.22 to 39.83 mg/100gm and 6.18 to27.91 mg/100g respectively. The optimum level of independent variables for drying of green chilli was obtained by using simultaneous optimization of multiple responses viz. drying time, carotene, chlorophyll-a, chlorophyll-b, L ,a and b value were: 600C temperature and 150 g sample size. Thus the optimum conditions recommended for drying of green chilli were 60 degree C temperature and 150 g sample size. Englisch, Taschenbuch.
3
Microwave Assisted Tray Drying of Green Chilli: Parameter Optimization
~EN PB NW
ISBN: 3659705071 bzw. 9783659705076, vermutlich in Englisch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
4
Microwave Assisted Tray Drying of Green Chilli: Parameter Optimization
EN NW
ISBN: 9783659705076 bzw. 3659705071, in Englisch, OmniScriptum GmbH & Co. KG, OmniScriptum GmbH & Co. KG, OmniScriptum GmbH & Co. KG, neu.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Free Shipping on eligible orders over $25, in-stock.
Pandey Ram Krishna, Alam Iftikhar, Paperback, English-language edition, Pub by OmniScriptum GmbH & Co. KG.
Pandey Ram Krishna, Alam Iftikhar, Paperback, English-language edition, Pub by OmniScriptum GmbH & Co. KG.
5
Microwave Assisted Tray Drying of Green Chilli: P (2015)
~EN PB NW
ISBN: 9783659705076 bzw. 3659705071, vermutlich in Englisch, Taschenbuch, neu.
Lieferung aus: Deutschland, Next Day, Versandkostenfrei.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
6
Microwave Assisted Tray Drying o (2015)
DE PB NW
ISBN: 9783659705076 bzw. 3659705071, in Deutsch, Taschenbuch, neu.
Lieferung aus: Deutschland, Next Day, Versandkostenfrei.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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