Processing of guava in the form of dehydrated slices and leather

Acta Horticulturae

Volumn 735, Issue , 2007, Pages 579-589

  Sagar, V R ^a   Kumar, P Suresh ^a  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Drying; ERH; Guava slices; Leather; Mass reduction; NEB; Osmotic dehydration; Solid gain; Water loss

Indexed keywords

PSIDIUM;

EID: 71049137223     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2007.735.75     Document Type: Conference Paper

References (8)

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4. Mahony, M.O. 1985. Sensory evaluation of food: statistical methods and procedures. Marcel Dekker Inc, New York.
5. Mitra, S.K and Bose, T.K. 1990. Guava in: Fruits Tropical and Sub-tropical (Bose, T.K. and Mitra, S.K. eds). Naya prakashan, Calcutta, India. pp 280-303.
6. Pokharkar, S.M., Suresh Prasad and Das, H. 1997. A model for osmotic concentration of banana slices. J. Fd. Sci Technol., 34: 230-235.
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8. Torreggiani, D., Elisabeta, F. and Anna, R. 1987. Osmotic dehydration of fruits. Part 2. Influence of the osmosis time on stability of processed cherries. J.Fd. Process. Preserv., 12: 27-44.