Effects of post-drying methods on pomelo fruit peels

被引：0
作者：
Nur Farhana Abd Rahman
Rosnah Shamsudin
Amin Ismail
Nor Nadiah Abdul Karim Shah
机构：
[1] Universiti Putra Malaysia,Department of Process and Food Engineering, Faculty of Engineering
[2] Universiti Putra Malaysia,Halal Science Research Laboratory, Halal Products Research Institutes
[3] Universiti Putra Malaysia,Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences
来源：
Food Science and Biotechnology | 2016年 / 25卷
关键词：
post-drying; freeze-dried; oven-dried; pomelo peel;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Changes in physicochemical properties of moisture, ash, and fat contents, and color, due to freeze and oven post-drying treatments on flavedo, albedo, and lamella pomelo fruit peels were investigated. Physicochemical properties influence consumer acceptability and only a few studies are known. Pomelo peels were subjected to freeze drying and conventional drying at 60°C. Fresh pomelo peel was used as a control. Post-drying treatment changes in moisture, ash, and fat contents were observed, compared to controls. Minimal color changes were observed for freeze drying, compared with oven drying for flavedo, albedo, and lamella. Useful information for evaluation of drying treatments that can be used on pomelo peels is provided.
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页码：85 / 90
页数：5
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