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CHEMOREACTION DRYING AND ITS EFFECT ON BLACK PEPPER QUALITY
(Proceeding of International Seminar Current Issues and Challenges in Food Safety, 2009)
By using quicklime (Calcium oxide, CaO) as active reactant in chemoreaction drying, drying process of black pepper can be done at low temperature to minimize the loss of its volatile compounds and to maintain its quality. ...
Chemoreaction drying and its effect on black pepper quality
(IPB (Bogor Agricultural University), 2007)
By using quicklime (Calcium oxide. CaO) as active reactant in chemoreaction drying, drying process of black pepper can be done at low temperature to minimize the loss of its volatile compounds and to maintain its quality. ...
