Preparation and characterization of cantaloupe (Cucumis melo L. reticulatus cv. Glamour) fruit powder using foam mat drying and spray drying
Fresh cantaloupe is highly perishable and has a short shelf life. Therefore, drying is used to preserve the quality of cantaloupe fruit in the form of powder that is stable over a longer storage period. The objectives of this research were (i) to evaluate the effect of Arabic gum concentration on...
Saved in:
Main Author: | Tan, Suet Lin |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2020
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/98236/1/FSTM%202021%2016%20-%20IR.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effect of various active packaging system on quality and microbial stability of fresh-cut cantaloupe (Cucumis melo L. Var. Reticulates cv. Glamour)
by: Kamaruddin, Syahidah
Published: (2015) -
Postharvest qualities and metabolic responses of hydro- cooled rockmelon (Cucumis melo L. reticulatus cv Glamour) after differential storage durations
by: Zainal, Bokhary
Published: (2018) -
Osmotic dehydration of honeydew (Cucumis melo L. var inodorus) using high power ultrasonic treatment
by: Gheybi, Farzad
Published: (2012) -
Physicochemical, drying characteristics and rheological behaviour of foam mat-dried soursop (Annona muricata L.) powder
by: Vasudevan, Nanthini
Published: (2019) -
Spray drying as a process for microencapsulation /
by: Chia, Guat Hwee
Published: (1993)