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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.
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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.
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Editorial Board Members Related to Drying

Shaddel Rezvan

Visting Scholar
Food Science and Technology Department
Rutgers University
USA

Shek Md. Atiqure Rahman

Assistant Professor
Sharjah University
UAE

M. Sukumar

Professor
Centre for Food Technology
Anna University
India
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