Vegetables and crops are indispensable constituent human diet and can be regarded as the fuel for corporeal processes. Despite large numbers of public food result still does not meet the needs of the population. The disappearance during handling from point of result to consumer’s places, lack of appropriate preservation & depository systems causes large losses, thus lowering the food supply considerably. The dent in the food result caused by crop declines as well as significant migratory fluctuations in chance can be overlooked out by food conservation such as by drying. In this regard some of the salads have been as a rule processed by drying to longer their storage life well further few weeks and make it accessible in off season. The main objectives of the study are the drying individuality of bottle gourd slices utilizing the different drying arrangements and the effect of temperature on drying rate have examined.
Author(s) Details:
Nageswara Rao Lakkimsetty,
Department of Mechanical & Industrial
Engineering, National University of Science and Technology, Muscat, Sultanate
of Oman.
S.
Karunya,
Department
of Mechanical & Industrial Engineering, National University of Science and
Technology, Muscat, Sultanate of Oman.
G. Kavitha,
Department of Chemical Engineering, RVR & JC College of Engineering
(A), Guntur, A.P, India.
Please see the link here: https://stm.bookpi.org/CPAFS-V2/article/view/9404
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