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heat penetration studies on carrot Kumar Ranganath Defence Food Research Laboratory, Mysore, steam from outside sources such as steam boilers
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of good quality with proper consistency was prepared by using steam to 《Journal of Foodence Technology Mysore》Ramanna, B. R., K. K
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Article in Journal of Food Science and Technology -Mysore- 38(3):277Steam distillation resulted in volatile oil and oleoresin yields of 2.18
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respectively) compared with water (60.3%) and steam blanching (88.3%).Research Institute, Council of Scientific and Industrial Research, Mysore,
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Article in Journal of Food Science and Technology -Mysore- 39(6):644 steam volatile fatty acids, steam volatile monocarbonyls and penetration
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the temperature is controlled by regulating the steam to the heat exchangerUS20100063326 * May 14, 2007 Mar 11, 2010 Narayana Mysore Catalysts