The Indian Journal of Nutrition and Dietetics

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Drying Characteristics of Pretreated Kodo and Barnyard Millet


Affiliations
1 Department of Food Science, Periyar University, Salem-636011, India
2 Department of Nutrition and Dietetics, P.S.G. College of Arts and Science, Coimbatore - 641 014, Tamil Nadu, India
     

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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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  • Drying Characteristics of Pretreated Kodo and Barnyard Millet

Abstract Views: 195  |  PDF Views: 0

Authors

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

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.