Topic 1. Effects of drying of mango and pineapple (osmotic and hot air) on quality attributes.
This research investigates the effects of processing of several tropical fruits (pineapple, mango, papaya) into minimally processed and complete processed products to the sensory perceived properties, the texture and composition, and the relationship among them.
To investigate the effects of processing of several tropical fruits (i.e. pineapple, mango, papaya) into complete processed product on several quality attributes (nutritional composition, texture, color, etc.).