Paneer is a heat‐acid‐coagulated dairy product, and it has a very low shelf life due to its
higher moisture content of about more than 50%(wb). Drying is the best option to reduce …

The study aimed to investigate the impact of the osmotic effect on the drying and rehydration
of paneer. The paneer slices were pre‐treated with salt at seven different concentrations and …

Paneer is an acid coagulated concentrated indigenous Indian dairy product. The texture of
paneer manufactured from a developed automatic machine was studied with respect to the …

This special issue contains 5 articles on the design, development, and evaluation of food
processing equipment such as rotary drum dryer for turmeric rhizomes, automated soy …

It was a great pleasure to carry out my research work under the guidance of Dr. P. Barnwal,
Principal Scientist, Dairy Engineering division. In his unique way, he provided me with …