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Effects of post-drying methods on pomelo fruit peels


Citation

Abd Rahman, Nur Farhana and Shamsudin, Rosnah and Ismail, Amin and Abdul Karim Shah, Nor Nadiah (2016) Effects of post-drying methods on pomelo fruit peels. Food Science and Biotechnology, 25 (1). pp. 85-90. ISSN 1226-7708; ESSN: 2092-6456

Abstract / Synopsis

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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Additional Metadata

Item Type: Article
Subject: Post-drying; Freeze-dried; Oven-dried; Pomelo peel
Divisions: Faculty of Engineering
Faculty of Medicine and Health Science
Halal Products Research Institute
DOI Number: https://doi.org/10.1007/s10068-016-0102-y
Publisher: Korean Society of Food Science and Technology
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 28 Feb 2018 13:13
Last Modified: 28 Feb 2018 13:13
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s10068-016-0102-y
URI: http://psasir.upm.edu.my/id/eprint/54104
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