2026-04-14T22:38:22Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/332 2021-12-13T01:58:08Z 1582963788001:1582966577571 user-ydbu

Dehydration of Fruits by Different Methods Phyu Thin Wai The main objectives of this research are to choose the most effective pretreatment method for dehydration of apple fruit, to produce dehydrated apple and strawberry and to evaluate the quality of products obtained by different drying methods such as vacuum oven drying and freeze drying method. In this research, pretreatment of apple slices was done by two different methods; blanching in 50° Brix sugar syrup or soaking in 1 % ascorbic acid. Strawberry was not necessary for pretreatment. After pretreatment, apple slices and strawberries were dehydrated by two different drying methods. Comparative studies were made on the quality of products in term of color, flavor, texture and nutritional values such as protein, fiber and vitamin C content of the products. The basic parameters such as yield percent of products, rehydration ratio and shelf-life of products were also examined. 2016 http://hdl.handle.net/20.500.12678/0000000332 https://meral.edu.mm/records/332