Dehydration of fruits by natural resources
There is an increasing trend in the processing of fruits and vegetables by using natural resources in the place of chemical preservatives to avoid the harmful effects. A study was conducted to dry the ripe mango slices using natural resources like lime juice, sun light and solar energy. Mango slices...
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| Main Authors: | , , |
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| Format: | Proceedings Paper |
| Sprog: | English |
| Udgivet: |
Malaysia Agricultural Research and Development Institute (MARDI)
2018
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| Fag: | |
| Online adgang: | http://agris.upm.edu.my:8080/dspace/handle/0/13960 |
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| Summary: | There is an increasing trend in the processing of fruits and vegetables by using natural resources in the place of chemical preservatives to avoid the harmful effects. A study was conducted to dry the ripe mango slices using natural resources like lime juice, sun light and solar energy. Mango slices were treated with calcium chloride solution (1.5%), potassium metabisulphite solution (0.1% KMS) and lime juice at 1% level and dried by using sun light, solar energy and mechancial drier. Time taken for dehydration by sun light, solar energy and mechanical drier was 12 hours, 9 hours and 6 hours respectively. Quality parameters like colour, texture and taste were found to be better in the mechanical and solar dried slices. Slices treated with lime juice had good quality parameters and was on par with chemical treatments. Lime juice was found to be the best natural resource for drying of mango slices. |
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