Effects of post-drying methods on pomelo fruit peels

Rahman NFA; Shamsudin R; Ismail A; Karim Shah NNA

doi:10.1007/s10068-016-0102-y

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Effects of post-drying methods on pomelo fruit peels

Rahman NFA ¹ , Shamsudin R ¹ , Ismail A ² , Karim Shah NNA ¹

Affiliations

¹ 1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang Selangor, Malaysia
² 2Halal Science Research Laboratory, Halal Products Research Institutes, Universiti Putra Malaysia, 43400 UPM Serdang Selangor, Malaysia

Food Sci Biotechnol, 2016;25(Suppl 1):85-90.

PMID: 30263490 DOI: 10.1007/s10068-016-0102-y

Abstract

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. Pomelo peels were subjected to freeze drying and conventional drying at 60°C. Fresh pomelo peel was used as a control. Post-drying treatment changes in moisture, ash, and fat contents were observed, compared to controls. Minimal color changes were observed for freeze drying, compared with oven drying for flavedo, albedo, and lamella. Useful information for evaluation of drying treatments that can be used on pomelo peels is provided.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.