Abstract:In this work the effect of pretreatments and drying methods on some qualities of dried pawpaw fruits were studied. The fruit slices were pretreated with three pretreatmentsascorbic acid dip at 31 % w/v concentration, honey dip at 20 % v/v concentration and steam blanching at a temperature of 120 oC and dried using three drying methods (sun, solar and oven drying). Sliced pawpaw fruits were soaked in the prepared solutions for 4 minutes, while the blanching was done for 2 minutes. There were control samples for… Show more
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