PHT 321: Learning Objective

Learning Objective

Lecture 10 - Drying of fruits and Vegetables

Objective: In this chapter, drying and dehydration of fruits and vegetables have been discussed. Advantages of drying, mechanism of drying, drying curve, advantage of dehydration over open sun drying, factors affecting dehydration, pre-drying treatments like blanching, sulphuring, drying methods, different types of driers alongwith advantages and disadvantages and osmotic dehydration are the major topics discussed in this chapter.

Last modified: Sunday, 4 March 2012, 8:07 AM

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Processing of Horticultural Crops (1+2)

Learning Objective

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