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Paper Details

Studies on Drying Characteristics of Prawn and Fish

D.Kamalakar, L.Nageswara Rao, K.Siva Prasada Rao and M.Venkateswara Rao

Journal Title:Journal of Chemical, Biological and physical sciences
Abstract


Preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation. Main objectives of the study are to know the drying character of prawn and fish and the effect of temperature on drying rate.

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