Dried broccoli (Brassia Oleracea L. Var. Italica) stalk through application of osmotic dehydration and microwave-assisted hot air drying

dc.contributor.author	Nora Salina Md Salim
dc.date.accessioned	2017-04-04T08:11:59Z
dc.date.available	2017-04-04T08:11:59Z
dc.date.issued	2016-06
dc.identifier.uri	http://hdl.handle.net/123456789/5282
dc.description.abstract	This thesis focuses on the valorization of broccoli stalk as dried food product rather being discarded in the field . Drying can increase the shelf life of food products by removing the water content to a point where the product is shelf-stable. There are various drying technologies in food processing and recent advent of hybrid system such as microwave-assisted hot air drying is very promising.	en_US
dc.language.iso	en	en_US
dc.publisher	Montreal, Canada: Mcgill University	en_US
dc.relation.ispartofseries	TX 612 .V4 N6 2016;
dc.subject	TX 612 .V4 N6 2016	en_US
dc.subject	Nora Salina Md Salim	en_US
dc.subject	Tesis FAES 2016	en_US
dc.subject	Dried vegetables	en_US
dc.subject	Plants -- Osmotic potential	en_US
dc.title	Dried broccoli (Brassia Oleracea L. Var. Italica) stalk through application of osmotic dehydration and microwave-assisted hot air drying	en_US
dc.type	Thesis	en_US