Production of durian powder as a raw material for food industries
1985
Vichai Haruthaithanasan (Kasetsart Univ., Bangkok (Thailand). Faculty of Agriculture. Dept. of Product Development)
Experiment selected a cheap and an excess raw material of durian of Chanee variety for production of durian powder by using a drum drier. The durian paste was prepared at a concentration solid: water equal to 1:2 for feeding into the drum drier which was controlled by the rotation 3 rpm, temperature at the surface was 130 deg.celsius and clearance between double drum was 0.15 mm. According to this recommended process, its quality is yellow color, good aroma and its moisture content is below 5.0 %. Assumingly, the durian powder can be kept more than a year as a good quality in a aluminium bag, but certainly the quality of durian powder will be changed in color, odor and becoming caking within 6 months in a plastic bag. However, it was found that a kilogram of durian powder came from 3 kg. of flesh durian and that weighed to 14.28 kg. of whole fruits which cost 285.60 Baht.
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