Đang chuẩn bị liên kết để tải về tài liệu:
Effect of microwave radiation on shelf life of Barfi

Không đóng trình duyệt đến khi xuất hiện nút TẢI XUỐNG

Attempts were made to enhance the shelf life of Burfi by microwave irradiation. Standard Plate Count; Coliform Count; Yeast and Mold Count; Proteolytic Count; Acid Producers Count; Staphylococcus Count and Sensory evaluation on a nine point Hedonic Scale of each product i.e. treated and untreated products stored at ambient condition (30˚C) and at refrigerated condition (5 - 7˚C) was done at 0 day, 2nd day, 5th day, 7th day and onward till they were acceptable based on organoleptic test and consumer acceptance. The shelf life of Burfi was extended by 19 days at room temperature and 28 days at refrigeration temperature. Use of microwave radiation of Burfi is suggested to enhance the shelf life of the product.

TÀI LIỆU LIÊN QUAN

Effect of microwave radiation on shelf life of Barfi

Summary of Doctoral in Materials science: Synthesis and study of microwave absorption of La1.5Sr0.5NiO4 dielectric/ferroferrimagnetic nanocomposite

The effect of temperature and concentration for methanol electrooxidation on Pt-Ru catalyst synthesized by microwave assisted route

Effect of microwave oven drying on production of quality dry flowers of roses

Effect of microwave ablation treatment of hepatic malignancies on serum cytokine levels

Effect of microwave and pressure cooking on stability of vitamin C in some selected vegetables

SELECTED TOPICS ON OPTICAL AMPLIFIERS IN PRESENT SCENARIO

The effect of size on structural and optical properties of microwave dielectric ZrTiO4 powders

Multiwall carbon nanotube-supported molybdenum catalysts for ammonia decomposition reaction under microwave effect

Effect of pretreatments on the quality of grape wine
Đã phát hiện trình chặn quảng cáo AdBlock
Trang web này phụ thuộc vào doanh thu từ số lần hiển thị quảng cáo để tồn tại. Vui lòng tắt trình chặn quảng cáo của bạn hoặc tạm dừng tính năng chặn quảng cáo cho trang web này.