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

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 proce...

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Bibliographic Details
Main Author: Nora Salina Md Salim
Language:English
Published: 2016
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Summary: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.

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