Thin layer drying of tomato slices.

The hot air convective drying characteristics of blanched tomato (Lycopersicon esculantum L.) slices have been investigated. Drying experiments were carried out at four different temperatures (50, 60, 65 and 70 °C).

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy.

Fresh ginger (Zingiber officinale Rosc.) suffers from weight loss, shrinkage, sprouting and rotting during storage after 3-4 weeks. This spoilage may be overcome by processing fresh produce to some value added products.

Extension of shelf life of pear fruits using different packaging materials.

An experiment was conducted on pear fruit (cv. 'Lagoon') to extend the shelf life by using different packaging materials. Fruits were packed in low density polyethylene (LDPE, 0.