The concept of superheated steam (SS) was proposed over a century ago and has been
widely studied as a drying method. SS processing of cereals and cereal products has been …

Ripe mango cubes were dried using different methods to process shelf-stable, nutrient-rich
and convenient snack. To develop nutritive dried mango cubes as snack (MCS) low …

BACKGROUND Papaya fruit is highly nutritive, but very fragile, and thus has a limited shelf
life. Drying is essential to preserve it for longer durations. In this work, osmotic dehydration …

Pungency is important characteristics of onion and during processing it is generally reduces.
Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and …

A multimode fruits and vegetables drying unit and laboratory dryer were used for drying of
different fruits and vegetables, ie, red onion, Indian gooseberry, papaya, carrot and sweet …

In order to improve the content of GABA in japonica rice, so as to improve the nutritional
composition and enhance the added value of rice, this study explored a combined process …

Drying paddy with low-pressure superheated steam (LPSS) can effectively increase the γ-
aminobutyric acid content in paddy. This study aimed to investigate the characteristics and …

Food business is one of the major segments, which influences the economy of India.
Economic and technical changes taking place in society and in the processing and …