Production of glazed Kondol (Benincasa hispida) and papaya (Carica papaya) for dessert purposes

This study was conducted and focused in the production of glazed fruit though utilizing locally grown fruits such as kondol (Benincasa hispida) and papaya (Carica papaya). Three temperatures for osmotic dehydration were tested 30 degrees Celcius, 50 degrees Celcius, and 70 degrees Celcius to determ...

Täydet tiedot

Bibliografiset tiedot
Päätekijä:	Carmona, Lester Anne C.
Aineistotyyppi:	Kirja
Kieli:	English
Julkaistu:	2010
Aiheet:	Critical moisture content. Glazed fruit. Glazing processes. Kondol. Low density polyethylene. Moisture barrier. Moisture migration. Moisture sorption isotherm. Osmotic dehydration. Sign test. Fruits. Papaya. Desserts. Equilibrium Relative Humidity. Acceptability Test. Commercial glazed fruits. Intermediate Moisture Food.