Changes in microstructures of rambutan seed and the quality of its fat during drying

• Main Authors: Md Jahurul Haque Akanda, S. S. Nee, Norazlina M. R., Hasmadi Mamat, Sharifudin Md. Shaarani, Patricia @ Patricia Clementina Matanjun, Lee, Jau Shya, A. Shihabul, Amir Husni Mohd Shariff, Jumardi Roslan, Noorakmar Ab. Wahab, Norliza Julmohammad
• Format: Article
• Language: English; English
• Published: Springer Nature 2020
• Subjects: TP1-1185 Chemical technology; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32502/1/Changes%20in%20microstructures%20of%20rambutan%20seed%20and%20the%20quality%20of%20its%20fat%20during%20drying.pdf; https://eprints.ums.edu.my/id/eprint/32502/2/Changes%20in%20Microstructures%20of%20Rambutan%20Seed%20and%20the%20Quality%20of%20its%20Fat%20during%20Drying%20_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32502/; https://link.springer.com/article/10.1007/s42452-020-2649-8; https://doi.org/10.1007/s42452-020-2649-8
• Institution: Universiti Malaysia Sabah

The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the efects of three drying methods on the microstructures of rambutan seeds and its efec...