Dehydration of mango (Mangifera indica) puree by vacuum oven drying
ABSTRACT The study hoped to develop mango puree into powder using the vacuum oven method. The variables in the study were the initial soluble solids content (S.S.) of the puree in terms of Brix (14B, 30B and 50B) and the temperature of dehydration (100F, 130F and 160F). The main purpose of such vari...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1972.
|
| Subjects: |