Effect of raw material variation, process variables and device stability on drying process of rambutan (Nephelium lappaceum L.) seed

• Main Authors: Ahmad, So'bah, Anuar, Mohd Shamsul, Taip, Farah Saleena, Shamsudin, R.
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/50535/1/%2824%29%20IFRJ-16393%20Anuar.pdf; http://psasir.upm.edu.my/id/eprint/50535/; http://www.ifrj.upm.edu.my/23%20(06)%202016%20supplementary/(24)%20IFRJ-16393%20Anuar.pdf
• Institution: Universiti Putra Malaysia

This study was conducted to determine the influence of raw material variation, equipment process variables and device stability on the drying process of rambutan seed using oven and microwave drying equipments. The raw material variations studied were skin colour (yellow and fully red), storage peri...