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  1. Yadanabon University
  2. Department of Industrial Chemistry

Dehydration of Selected Vegetables by Different Drying Methods

Permalink : http://hdl.handle.net/20.500.12678/0000000464
1b4847aa-b301-4e17-adb1-fdfebffc7e0c
b1b16dc5-1569-48b7-8072-2e51381ae322
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Dehydration Dehydration of Selected Vegetables .pdf (379.8 kB)
sha256: 691303c53471c64beacb61426ed2dc39895f95dcebdd4fdd99d24bd70c79c74a
Publication type Journal article
Upload Type Publication
Title
Dehydration of Selected Vegetables by Different Drying Methods
en
Publication date 2012
Authors
Khin Hnin Aye
Description
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.
Keywords
drying time
Files 380 Kb
Available
2020-05-05
application/pdf
preview
application/pdf
open_access
Dehydration of Selected Vegetables .pdf

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Dagon University Research Journal
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