Effect of different drying methods on the physical properties and quality of some fruit peels.

Faculty Agriculture Year: 2016
Type of Publication: ZU Hosted Pages:
Authors:
Mona Mahmoud Abdelaziz Hasan
Journal: المجلة المصرية للهندسة الزراعية الجمعيةالمصرية للهندسة الزراعية Volume:
Keywords : Effect , different drying methods , , physical properties    
Abstract:
Fruit peel represents approximately 30-40 g/100g of the fresh fruit mass and could be used to develop value-added products rather than causing pollution of the environment. Fruit peels of orange, lemon, pomegranate and grapefruit were dried
    
     
 
       

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