{"_buckets": {"deposit": "ce704637-38cf-4c07-b59c-b395e917d6b8"}, "_deposit": {"id": "383", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "383"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/383", "sets": ["user-ydbu"]}, "communities": ["ydbu"], "control_number": "383", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Studies on the Preparation of Preserved Melon (Honeydew) Fruit", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Myanmar, one of the developing countries, produces a wide range of fruits, vegetables,\r cereals, etc, which is favorable for the development of food processings. Fruits and vegetables\r after harvest are highly perishable and there is a loss in storage, transportation and processing.\r Among the food processings, preservation of melon (honeydew) was conducted in this\r research to retain the aroma, color, taste as the fresh form and the prolonged shelf-life. The\r objective of this research was to prepare the value-added preserved food from tropical fruits.\r Preparation of preserved melon (honeydew) was carried out by osmotic dehydration in lime\r water, citric acid and sugar syrup mixture solution combined with hot-air drying. The method\r and parameters of processing such as concentration of each food additive solution, soaking\r time in osmotic dehydration, drying time and drying temperature were optimized. The\r physico-chemical characteristics of preserved melon (honeydew) such as pH, acidity, moisture\r content, organoleptic properties and shelf-life were determined. Their nutritional composition\r such as protein, carbohydrate, fat, calcium, magnesium, sodium, potassium, phosphorous,\r vitamin A, vitamin C and ash were investigated to compare with that of fresh honeydew\r melon fruit. The outcome of this research would be implemented someway for the\r development of rural communities and for producing value-added products."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "osmotic dehydration"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Khin Yadanar Win.pdf", "filesize": [{"value": "197 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 197000.0, "url": {"url": "https://meral.edu.mm/record/383/files/Khin Yadanar Win.pdf"}, "version_id": "1ab754a8-5132-459a-b72f-e2d0ce8ea7a9"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "1", "subitem_journal_title": "Yadanabon University Research Journal", "subitem_volume": "9"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Khin Yadanar Win"}, {"subitem_authors_fullname": "San San Htwe"}, {"subitem_authors_fullname": "Yi Yi Myint"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2018"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://oar.ydbu.edu.mm/handle/123456789/260"}, "item_title": "Studies on the Preparation of Preserved Melon (Honeydew) Fruit", "item_type_id": "21", "owner": "1", "path": ["1582966577571"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000383", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "383", "relation": {}, "relation_version_is_last": true, "title": ["Studies on the Preparation of Preserved Melon (Honeydew) Fruit"], "weko_shared_id": -1}