Drying Technology for Basil Leaves
1 Verfügbar 
Kostenloser Versand
Details
Basil is popular aromatic and annual herb growing in many parts of the world. It is also having high medicinal values.It is highly perishable and during peak availability period most of the crop is lost. Moreover, it contains two important ingredients; eugenol and caryophellene and to preserve it use of proper drying method and its parameters is highly desired. This book contains results obtained by drying basil leaves with various drying technologies. The present research recommend fluidized bed drying at 45 deg. C for 30 seconds steam blanched basil leaves for best quality of dried basil leaves.
Autorentext
Prof. M. R. Parmar, M.Tech.(Food Processing Tech.),is presently working as Asstt. Professor in BACA, AAU, Anand and has '16' years of experience.Prof. Jayesh S. Doshi, M.Tech.(Agril. Engg.),Asstt. Prof.,RRS, AAU, Anand has '19' years experience.Dr. S. S. Kapdi, Ph. D.(Energy),Professor & Head, FPT&BE, AAU, Anand has '22' years experience
30 Tage Rückgaberecht
GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09783848411443
- Sprache Englisch
- Auflage Aufl.
- Größe H220mm x B220mm
- Jahr 2012
- EAN 9783848411443
- Format Kartonierter Einband (Kt)
- ISBN 978-3-8484-1144-3
- Titel Drying Technology for Basil Leaves
- Autor M. R. Parmar , Jayesh S. Doshi , S. S. Kapdi
- Untertitel A Tool for Preservation and Value addition
- Herausgeber LAP Lambert Academic Publishing
- Anzahl Seiten 128
- Genre Biologie
