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A study on the freeze-drying of shrimp using cylindrical model

dc.contributor.authorWenur, Frans
dc.date.accessioned2010-03-23T07:00:45Z
dc.date.available2010-03-23T07:00:45Z
dc.date.issued1997
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/795
dc.description.abstractApplication of freeze-drying process for agricultural products in Indonesia has been increasing in the past severai years, although it was limited to certain food products i.e. beef, chicken, shrimp, meat ball and some vegetables. These products are mainly used in the instant noodle industry but to a certain extend are used to process export commodities. From previous studies, some problems have been observed namely the occurrance of non-homogenous drying of the product due to the low drying mte which is typical in the freeze-drying process. This condition has caused longer drying time and produce some products with uncertain quality. Furthermore, due to the high investment and operational cost, had resulted in high selling price of freeze-dried product.
dc.publisherIPB (Bogor Agricultural University)
dc.titleModel silindris untuk pengkajian proses pengeringan-beku udangid
dc.titleA study on the freeze-drying of shrimp using cylindrical modelen


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