Articles Related to Drying
The Quality Changes of Frozen and Dried Tiny Shrimp (Macrobrachium nipponense) Meat during Six Months Storage
In this study, Macrobrachium nipponense tiny shrimp meats using two methods of drying and freezing along with metalized polyethylene pouches were kept for 6 months. Then their chemical properties (proximate composition, thiobarbituric acid (TBARS), peroxide value (PV), total volatile nitrogen (TVB-N) and free fatty acids (FFA)), microbial (total bacteria count) and sensory (odor, flavor, and color) analyses were evaluated.
Food Processing Technology and Packaging: A Case Study of Indian Cashew-nut Industry
India is the global leader in world cashew business and cashew-nut industry is one of the important food processing industries in world.
