Kajian terhadap pengeringan untuk penghasilan kepingan pisang kering

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Samsudin Ahmad (Author), Azman Hamzah (Author)
Format: Book
Published: Kuala Lumpur Malaysian Agriculture Research and Development Institute (MARDI) 1992
Series:Laporan MARDI
Subjects:
Bananas > Drying
Bananas > Research
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items