Enhancement of appearance and flavor retention of dried kaffir lime (Citrus hystrix d.c.) leaves by low impact drying process

Enhancement of appearance and flavor retention of dried kaffir lime (Citrus hystrix d.c.) leaves by low impact drying process

The effects of low-impact drying on enhancement of appearance and flavor retention of dried kaffir lime (KL) leaves were investigated. Low-Impact Drying (LTLT) had more uniform drying rate than High-Temperature Drying (HTST). LTLT samples were more preferred for color and higher flavor retention tha...

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Bibliographic Details
Main Authors: Umer FAROOQ, Samnang POV, Sajee SUWANSRI, Parita THANASUKARN, Arporn JARUNRATTANASRI, Jareer Mansour ABU-ALI, Puntarika RATANATRIWONG
Format: Article
Language:English
Published: Galati University Press 2018-09-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
kaffir lime leave
low impact drying
low temperature
color retention
flavor retention
Online Access:http://www.ann.ugal.ro/tpa/Anale%202018/vol%202/5.%20%20Farooq_et%20al.pdf

Internet

http://www.ann.ugal.ro/tpa/Anale%202018/vol%202/5.%20%20Farooq_et%20al.pdf

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