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Modified atmospheric packaging of fried bitter gourd

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dc.contributor.author Asha Thomas
dc.contributor.author Deepthy, K. R
dc.contributor.author Susha Lekshmi, S. U
dc.contributor.author Santhi Mary Mathew
dc.date.accessioned 2020-09-09T09:41:42Z
dc.date.available 2020-09-09T09:41:42Z
dc.date.issued 2009
dc.identifier.uri http://14.139.181.140:8080//jspui/handle/123456789/89
dc.description.abstract Bitter gourds are vegetables which contain enumerable health benefits and healing properties. Due to its perishability in nature, it has to be processed to extend the storage period. Preethi variety of bitter gourd was used for the study. Bitter gourd slices of about 3 mm thickness was subjected to drying after frying and they were packed in LDPE (400 and 200 gauges), PP (250and 100 gauges) and aluminium laminates. Quality parameters in terms of crispness, overall acceptability and microbial analysis were done in every 20 days interval. The study concluded that aluminium laminates and LDPE 400 gauge were more suitable for the packaging of fried bitter gourd. The study also revealed that bitter gourds fried in palm oil showed better stability compared to that fried in coconut oil. en_US
dc.language.iso en en_US
dc.publisher Department of Post Harvest-Technology and Agricultural Processing en_US
dc.relation.ispartofseries P196;
dc.title Modified atmospheric packaging of fried bitter gourd en_US
dc.type Thesis en_US


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