Sadhana Sharma

5 Questions 3 Answers 0 Followers

Questions related from Sadhana Sharma

Dear researchers, kindly suggest ideal pressure value for vacuum drying at 50 degree C?

irrespective of the size and type of food sample, shall it be exactly 2.958 in Hg or nearest, per triple point of water so assisting in vaporization of water? As the pressure reads 2.958 in Hg...

15 February 2018 9,278 1 View

What would be the best pre-treatment for drying a protein hydrogel?

Protein hydrogel such as cheese, egg, paneer or tofu

06 February 2018 2,823 2 View

At 121 degree C, the bacterial count remaining after 60 sec and 135 sec are 2000 and 300 respectively. What would be the D-value of this bacteria?

What would be the processing time (in minutes) to kill 99.99% bacteria at 121 degree C.

25 January 2018 9,484 3 View

Did anyone tried using liquid nitrogen for freezing before freeze-drying..Will such flash freezing improve the drying behaviour??

Can cryogenic freezing be used instead of blast freezing for freeze-drying of foods?

10 October 2017 9,165 5 View

I am dehydrating paneer. Has anyone tried it?

What all possible challenges or problems may be associated while dehydrating paneer. I am interested to reduce the yellowness occuring during freeze drying of paneer.

03 August 2017 3,856 4 View