Studies in the dehydration of guava for the subsequent recovery of pectin during off-season

Authors

  • J. S. Pruthi Central Food Technological Research Institute, Mysore
  • K. K. Mookerji Central Food Technological Research Institute, Mysore
  • Girdhari Lal Central Food Technological Research Institute, Mysore

DOI:

https://doi.org/10.14429/dsj.10.7657

Keywords:

Dehydration of guava

Abstract

The condition of dehydration of guava for subsequent recovery of pectin from the dehydrated guava during off-season have been studied. The results of a systematic study on the determination of the critical temperature of dehydration of guava, by following up the recovery and stability of pectin during dehydration at different temperatures have been presented and discussed. Besides the losses in the yield and quality of pectin recovered from the dehydrated guava slices during storage at different temperatures have also been studied.

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Published

2014-05-28

How to Cite

Pruthi, J. S., Mookerji, K. K., & Lal, G. (2014). Studies in the dehydration of guava for the subsequent recovery of pectin during off-season. Defence Science Journal, 10(2), 105–110. https://doi.org/10.14429/dsj.10.7657

Issue

Vol. 10 No. 2

Section

Research Papers

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