Engineering, Physico-Chemical and Sensory Properties of Papaya. Engineering, physico-chemical and sensory properties of papaya (Carica Papaya l.) at different ripening stages

      Аннотация: This book “Engineering, Physico-chemical and Sensory Properties of Papaya (Carica papaya L.) at Different Ripening Stages” was carried out with a view to determine applicable engineering, physico-chemical and sensory properties of two most common cultivars of papaya (Carica papaya L.) cv. Red lady and cv. Local from Gujarat, which could be useful in designing and fabrication of appropriate post harvest handling and processing equipments. As such, this book should prove of interest both to undergraduates studying for food processing and to postgraduates in processing and food engineering and other scientific workers who need a sound introduction to this ever rapidly advancing and expanding area as well as also calculate the surface area by geometrical method and destructive and non destructive surface area method.

Ключевые слова: PHYSIO-CHEMICAL, engineering property, Papaya, surface area