Now showing items 1-2 of 2
Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits
(Universiti Putra Malaysia, 2010-08-25)
The drying characteristics of green and gold kiwifruit were determined using an air velocity of 0.20 m/s at ambient humidity and different temperatures (60, 80 and 100°C). The colour values (L*, a* and b*) and ascorbic ...
Vacuum fried gold Kiwifruit: Effects of frying process and pre-treatment on the physico-chemical and nutritional qualities
(Universiti Putra Malaysia, 2011)
A study was conducted to determine the effects of frying process and pre-treatment on the physico-chemical and nutritional qualities of vacuum fried gold kiwifruit. The kiwifruit samples were peeled and cut into slices 5 ...