Physicochemical properties and storage stability of lemon slices (citrus limon) dried with oven and cabinet dryer

Physicochemical properties and storage stability of lemon slices (citrus limon) dried with oven and cabinet dryer

This study aimed to investigate the changes in the quality of lemon dried with oven and cabinet drying methods at different temperatures (40°C, 50°C and 60°C) in three months of storage and packaged in different packaging materials (aluminium laminated polyethylene (ALP) and low-density polyethylene...

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Bibliographic Details
Main Authors: Siti Faridah Mohd Amin, Chan, Xin Yu, Hasdarahayu Mohd Hassan, Mohammad Zuhaili Abdul Hari, Siti Nor Bayaah Ahmad
Format: Article
Language:English
English
Published: Faculty of Food Science and Nutrition, UMS 2024
Subjects:
Food processing and manufacture
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/41139/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/41139/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/41139/
https://doi.org/10.51200/ijf.v1i2.5137
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Institution: Universiti Malaysia Sabah
Language: English
English

Internet

https://eprints.ums.edu.my/id/eprint/41139/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/41139/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/41139/
https://doi.org/10.51200/ijf.v1i2.5137

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