A process for the preparation of Instant fruit juice powder
अन्वेषक  Prof. H. Das Ms. S. Jaya
Patent  192040
 Intermediate moisture foods have been developed with the intention to retain the quality characteristics such as color, flavor, texture and appearance as close as possible to the raw material. The concept behind the development of intermediate moisture food is reduced amount of water removal from the material to a level, where the final product is microbiologically safe. This is achieved by adding additives that lowers the water activity in the product and with minimal heat processing. These foods can be kept long without refrigeration when sealed in containers including flexible pouches.
विवरण के लिए कृपया संपर्क करें-
प्रभारी प्राध्यापक, IPR & IR
प्रायोजित शोध एवं औद्योगिक सलाहकारिता
भारतीय प्रौद्योगिकी संस्था खड़गपुर 721302 भारत
ई-मेल: ipr @ sric.iitkgp.ernet.in
संकायाध्यक्ष
प्रायोजित शोध एवं औद्योगिक सलाहकारिता
भारतीय प्रौद्योगिकी संस्था खड़गपुर 721302 भारत
ई-मेल: deansr @ hijli.iitkgp.ernet.in