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  1. Yadanabon University
  2. Department of Industrial Chemistry

Dehydration of Fruits by Different Methods

http://hdl.handle.net/20.500.12678/0000000332
ec464be0-00ea-41a2-839b-18d5058e9653
69cd9173-b0ef-40cb-9833-ad311c56c26b
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Dehydration Dehydration of Fruits by Different Methods.pdf (554 Kb)
Publication type Journal article
Upload Type Publication
Title
Dehydration of Fruits by Different Methods
en
Publication date 2016
Authors
Phyu Thin Wai
Description
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.
Keywords
effective pretreatment
Journal articles
1
Yadanabon Universithy Research Journal
6
Conference papaers
Books/reports/chapters
Thesis/dissertations
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