Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/26564
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dc.contributor.authorBawa, A S-
dc.contributor.authorGujral, Hardeep Singh-
dc.date.accessioned2014-02-12T04:58:30Z-
dc.date.available2014-02-12T04:58:30Z-
dc.date.issued2000-01-
dc.identifier.issn0975-1084 (Online); 0022-4456 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/26564-
dc.description63-66en_US
dc.description.abstractThe mass transfer during osmotic dehydration of grapes, to produce quality raisins, is investigated. The effect of some osmotic solutions (sucrose and honey) on water loss and solid gain is evaluated. It is found that the rate of moisture loss in the fruit varies with both the osmotic agents as well as their concentrations in the soak solutions at ambient temperature. The sensory scores indicate that the honey-treated samples have better flavour while sugar-treated ones have better colour (appearance) and overall acceptability.en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceJSIR Vol.59(01) [January 2000]en_US
dc.titleEffect of Osmotic Agents on the Drying Behaviour and Product Quality in Raisin Processingen_US
dc.typeArticleen_US
Appears in Collections:JSIR Vol.59(01) [January 2000]

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