| 
  • If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.

  • Stop wasting time looking for files and revisions. Connect your Gmail, DriveDropbox, and Slack accounts and in less than 2 minutes, Dokkio will automatically organize all your file attachments. Learn more and claim your free account.

View
 

Ayustaningwarno Fitriyono

Page history last edited by fitriyono 5 years, 2 months ago

The objective of this study is to assess effect of ripening and structural properties to nutrition and health benefit of vacuum fried tropical fruits. The main research question as follow
1. What is state of the art on vacuum frying with respect to physico-mecanical and phytochemical properties for different types of fruits and end products ( including role of maturity stages and fruit matrix, shortcoming and potentials to improve the quality) ?
2. How do (i.) type of fruit, (ii.) different maturity stages including the role of matrix; and (iii) processing condition affect the physico-mechanical, phytochemical and sensory properties of vacuum fried fruits during process?
3. what is the effect of (accelerated) storage and/or packaging on the quality of dried fruits (role of aw, time, temperature and packaging materials) ?
4. How do oil quality influence vacuum fried tropical fruit chips ?
5. what is the consumer perception and preference toward vacuum fried fruits when added to breakfast cereal ?
6. how can the product and process design of cereals with vacuum fried fruits be completed for specific health attributes in an integrated way?

Comments (1)

fitriyono said

at 10:50 am on Oct 2, 2015

The objective of this study is to assess effect of ripening and structural properties to nutrition and health benefit of vacuum fried tropical fruits. The main research question as follow
1. What is state of the art on vacuum frying with respect to physico-mecanical and phytochemical properties for different types of fruits and end products ( including role of maturity stages and fruit matrix, shortcoming and potentials to improve the quality) ?
2. How do (i.) type of fruit, (ii.) different maturity stages including the role of matrix; and (iii) processing condition affect the physico-mechanical, phytochemical and sensory properties of vacuum fried fruits during process?
3. what is the effect of (accelerated) storage and/or packaging on the quality of dried fruits (role of aw, time, temperature and packaging materials) ?
4. How do oil quality influence vacuum fried tropical fruit chips ?
5. what is the consumer perception and preference toward vacuum fried fruits when added to breakfast cereal ?
6. how can the product and process design of cereals with vacuum fried fruits be completed for specific health attributes in an integrated way?

You don't have permission to comment on this page.