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Development of malta powder using vacuum foam mat drying

door Khan Chand - Verkocht door Dodax EU
Staat: Nieuw
€ 54,88
Incl. BTW - Gratis verzenden
Khan Chand Development of malta powder using vacuum foam mat drying
Khan Chand - Development of malta powder using vacuum foam mat drying

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€ 54,88 incl. btw
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Levering: tussen 2020-12-15 en 2020-12-17
Verkoop en verzending: Dodax EU

Beschrijving

Malta (Citrus Aurantium L.) is most important fruits grown in India have excellent flavor, delicious taste and higher nutritional value. The ingredients were chosen for preparation of non sticky, free flowing powder besides providing the high nutritive value. The independent variables were carboxy methyl cellulose (4-8%), temperature (65 85°C), whole milk powder (1 3%), TCP(0.125 0.225%) and GMS (0.2 0.75%). The hygroscopicity of the malta powder was in the range of 1.45 to 6.38% while the degree of caking was in between 2.04 to 4.25%. Minimum solubility of malta powder was about 72.7% and it increased up to 91.3%. Flowability time of powder was in between 13.4 to 19.8 sec. Ascorbic acid varied from 21.426 to 54.761 (mg/100g) and the beta carotene was in the range of 10 to 51(µg/100g). Value of L , a and b was varied from 53.1 to 82.79, 27.25 to 105.92 and -15.92 to 73.67 respectively. Optimum level of ingredients obtained by using simultaneous optimization of hygroscopicity, degree of caking, flowability time and solubility were: 7.92% carboxy methyl cellulose, 85°C temperature, 1.55% whole milk powder, 0.225% tricalcium phosphate and 0.271% GMS.

Medewerkers

Auteur Khan Chand

Auteur R. K. Pnadey

Auteur N. C. Shahi

Productdetails

DUIN 1GLHTJD9RQC

GTIN 9783659368523

Taal Engels

Pagina-aantallen 128

Product type Paperback

Maat 220 x 150  mm

€ 54,88
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