2024-03-28T10:45:08Z
https://meral.edu.mm/oai
oai:meral.edu.mm:recid/464
2021-12-13T00:52:41Z
1582963788001:1582966577571
user-ydbu
Dehydration of Selected Vegetables by Different Drying Methods
Khin Hnin Aye
In this research work, selected vegetables (i.e. pumpkin, okra and ginger) were dehydrated by four different drying methods: by hot air oven, by the combination of hot air oven and microwave oven, by heated dehumidified air dryer, by sun drying. Drying time, drying yield and drying ratio of four different drying methods were studied for each selected vegetable. Comparative study of the four different drying methods showed that drying by combination of hot air oven and microwave oven had decreased the drying time of vegetables with higher energy and drying efficiency. The quality of the dried products was examined by their re-hydration ratio, nutritive value and by the determination of microorganism (mold) on the dried products. The storage life of dehydrated products from four different drying methods was also determined in this work.
2012
http://hdl.handle.net/20.500.12678/0000000464
https://meral.edu.mm/records/464