Abstract:Sweet pepper (SP) and Fluted pumpkin leaves (FPL) vegetables contain fibre. Thermal pretreatment (heat addition) of vegetables during processing has the tendency of reducing their qualities. Magnetic field (MF) as a non-thermal method of food pretreatment is still grossly underutilized. Therefore, three (3) MF pretreatment parameters (MF types, MF strength and pretreatment time) were imposed on SP and FPL for the investigation of their effect on the fibre content of the two vegetables. A device working on elec… Show more
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