{"_buckets": {"deposit": "5d5ecdfc-1bed-4289-91b9-5c011ac59412"}, "_deposit": {"created_by": 16, "id": "7288", "owner": "16", "owners": [16], "owners_ext": {"displayname": "Aye", "username": "aye"}, "pid": {"revision_id": 0, "type": "depid", "value": "7288"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00007288", "sets": ["user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Study on Preservation of Selected Vegetables by Various Drying Methods", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Drying is one of the oldest and easiest methods of food preservation. Drying is the process of removing water or moisture from a food product. Removing moisture from foods makes them smaller and lighter. This research work was carried out on the drying of selected vegetables (radish, carrot and potato) by different drying methods namely sun-drying (30°C-35°C), air-dryer drying (45°C ) and oven-drying (55°C and 65 °C). The effects of drying time and drying temperature on moisture content were determined. The basic parameters such as moisture content of dried products, appearances, rehydration time, storage-life, yield percent and nutritional value were also determined. In this research, the selected vegetables were also preserved by using different amounts of preservative (potassium metabisulphite) and also the characteristics were determined. It was found that there was no lost in nutritional value and also there was no harmful microorganisms. Among three drying methods , oven-drying at 65°C was the most suitable condition due to shorter drying time. It was found that four hour of drying time gave suitable appearance and uniform colour. Moreover, drying product samples by using sun drying, air- dryer drying and oven drying were acceptable ranges for consumer under safety condition. About 0.1% of potassium metabisulphite was the most suitable amount for preservation of radish and carrot and 0.15% was for potato. The shelf-lives of the dried products was one year."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Drying Temperature"}, {"interim": "Drying Time"}, {"interim": "Moisture Content"}, {"interim": "Shelf-life"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2021-01-07"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "47.pdf", "filesize": [{"value": "203 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 203000.0, "url": {"url": "https://meral.edu.mm/record/7288/files/47.pdf"}, "version_id": "ff8376cc-5e80-4e5f-a68c-bd90b4c39c39"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "University Research Journal", "subitem_pages": "1-10", "subitem_volume": "Vol.9"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Seinn Lei Lei Phyu"}, {"subitem_authors_fullname": "Moet Moet Myint Zaw"}, {"subitem_authors_fullname": "Moet Moet Myint Zaw"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Book"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2016-01-01"}, "item_title": "Study on Preservation of Selected Vegetables by Various Drying Methods", "item_type_id": "21", "owner": "16", "path": ["1582967436313"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000007288", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2021-01-07"}, "publish_date": "2021-01-07", "publish_status": "0", "recid": "7288", "relation": {}, "relation_version_is_last": true, "title": ["Study on Preservation of Selected Vegetables by Various Drying Methods"], "weko_shared_id": -1}