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: 507 - 526
Authors:
Kamal Ibrahiem Wasfy Ahmed Morsy
Journal: Misr J. Ag. Eng. Mona M. A. Hassan and K. I. Wasfy Volume:
Keywords : Effect , Different Drying Methods , , Physical Properties    
Abstract:
Fruit peel represents approximately 30-40 g / 100 g 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 dr
    
     
 
       

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