Kajian terhadap pengeringan untuk penghasilan kepingan pisang kering
The production process involved steam blanching for 5 minutes to fix the color, followed by drying and rolling to create flat, dried bananas. Laboratory drying of whole bananas at 40-60°C took 22-38 hours to reach 15% moisture content. The drying rate and final product quality were assessed. Around...
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| Main Authors: | , |
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| Format: | Book |
| Published: |
Kuala Lumpur
Malaysian Agriculture Research and Development Institute (MARDI)
1992
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| Series: | Laporan MARDI
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | The production process involved steam blanching for 5 minutes to fix the color, followed by drying and rolling to create flat, dried bananas. Laboratory drying of whole bananas at 40-60°C took 22-38 hours to reach 15% moisture content. The drying rate and final product quality were assessed. Around 100 kg of deskinned bananas were processed using pilot-scale equipment, and evaluations were conducted on drying cost and energy utilization. |
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| Item Description: | Includes bibliographical references |
| Physical Description: | 9 pages colour illustrations 26 cm |
| ISBN: | 9679361322 |
| ISSN: | 0127-4007 |
Pisang budidaya dan analisis usahatani 
Panduan Penanaman Pisang Mas