Effects of post-drying methods on pomelo fruit peels

• Main Authors: Abd Rahman, Nur Farhana, Shamsudin, Rosnah, Ismail, Amin, Abdul Karim Shah, Nor Nadiah
• Format: Article
• Language: English
• Published: Korean Society of Food Science and Technology 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/54104/1/Effects%20of%20post-drying%20methods%20on%20pomelo%20fruit%20peels.pdf; http://psasir.upm.edu.my/id/eprint/54104/; https://link.springer.com/article/10.1007/s10068-016-0102-y
• Institution: Universiti Putra Malaysia

Changes in physicochemical properties of moisture, ash, and fat contents, and color, due to freeze and oven post-drying treatments on flavedo, albedo, and lamella pomelo fruit peels were investigated. Physicochemical properties influence consumer acceptability and only a few studies are known. Pomel...