Summary
of presentation- Title- Dehydration of Foods- An Overview
Dr Sandhya started with the details
involved in the basics of dehydration and the present scenario involved in
regards to the dehydrated foods in markets. Normal drying curve was explained
in brief with a video PowerPoint presentation which was very useful in memorizing
the concepts of dehydration. She then took over to explain the various types of
driers that are more frequently used in laboratories and also commercial
fields. Cost effective and efficiency were the key points to be considered
while selecting the drier for any commercial or laboratory usage.
She has explained in brief with respect to
the BBC graduates how the driers are selected, mechanism of the drier working,
structure and principle involved. She also focused to show the photographs that
are clicked during live processing done in research laboratories.
Then effects involved in the foods during
this dehydration process were explained. changes are common to notice when food
are being exposed at such high temperatures. So in order to minimalize the
damage to be caused certain precautionary measures are also discussed by the
speaker. She winded up the session with a brief sum-up of all the slides she
has presented.
No comments:
Post a Comment