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

• 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
• Institution: Universiti Malaysia Sabah

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...