Sajesh Chettri on Muck Rack

Sajesh Chettri

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Articles

Optimization of vacuum drying characteristics of red and green cherry pepper paste using response surface methodology: a comparative study

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By Sujata Jena, Pinku Nath, Sarvesh Rustagi, Sajesh Chettri
| Taylor & Francis Online
?Mathematical formulae have been encoded as MathML and are displayed in this HTML version using MathJax in order to improve their display. Uncheck the box to turn MathJax off. This feature requires Javascript. Click on a formula to zoom. Abstract Fresh red and green cherry peppers were dehydrated under vacuum at a plate temperature: of 50 – 70 °C and bed thickness: of 3 – 7 mm for the production of cherry pepper flakes and the process was optimized using the response surface methodology (RSM).
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