Optimization of spices paste processing technique for small scale industry

By:

Amit Kumar

Material type: Text

TextPublication details: Ludhiana PAU 2010Edition: Processing and Food EngineeringDescription: 29cm. ; 101Subject(s):

DDC classification:

T 633.83 A46O

Summary: The study was conducted to optimize the process of development of spice paste of onion, garlic and their mixture. Variables viz. processing temperature (70-90oC)and sunflower oil quantity (50-150 ml/kg) for 100 % onion and garlic paste were chosen for opt

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 633.83 A46O (Browse shelf(Opens below))	Not for loan		250463

Browsing Mohinder Singh Randhawa Library shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	T633.82 S44P PERFORMANCE OF JAPANESE MINT (Mentha arvensis L.) UNDER MICRO IRRIGATION SYSTEMS	T 633.83 A45G Genetic evaluation of Trigonella foenum-graecum L. for seed yield and sapogenin content	T 633.83 A45G Genetic evaluation of Trigonella foenum-graecum L. for seed yield and sapogenin content	T 633.83 A46O Optimization of spices paste processing technique for small scale industry	T 633.83 B51I Intake And Contribution Of Spices To Antioxidant Capacity In Habitual Punjabi Diets	T 633.83 D38P Performance of turmeric (Curcuma longa L.) under various sources of nitrogen and different herbicides	T 633.83 D38P Performance of turmeric (Curcuma longa L.) under various sources of nitrogen and different herbicides	Next

The study was conducted to optimize the process of development of spice paste of onion, garlic and their mixture. Variables viz. processing temperature (70-90oC)and sunflower oil quantity (50-150 ml/kg) for 100 % onion and garlic paste were chosen for opt

There are no comments on this title.

to post a comment.