Drying Characteristics of Pretreated Kodo and Barnyard Millet

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Authors

  • T. Poongodi Vijayakumar
     Department of Food Science, Periyar University, Salem-636011 ,IN
  • Jemima Beryl Mohankumar
     Department of Nutrition and Dietetics, P.S.G. College of Arts and Science, Coimbatore - 641 014, Tamil Nadu ,IN

Abstract

Drying is a thermo-physical and physico chemical operation by which it removes water from food material at appropriate temperature and most suitable rate to retain maximum food values. Drying is one of the simplest and best methods of preservation of foods, because it reduces the cost of storage and transport by reducing both weight and volume of final product.

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Published

2011-04-01

How to Cite

Poongodi Vijayakumar, T., & Mohankumar, J. B. (2011). Drying Characteristics of Pretreated Kodo and Barnyard Millet. The Indian Journal of Nutrition and Dietetics, 48(4), 162–167. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4686

Issue

Volume 48, Issue 4, April 2011

Section

Original Articles

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