Preservation of fruits an vegetables uisng solar drier: a comparative study of natural and solar drying, III; chemical analysis and sensory evaluation data of the dried samples (grapes, figs, tomatoes

摘要

In spite of the detailed studies which hav eproved the superiority of the quality attributes for solar dried fruits and vegetable over that of naturaly dried [1-5], we hav chosen in our investigation some parameters to be used as a guide to test the changes occurring for some nutrients like sugars. Anothe rindicator has been used which was the percent ash to test the extent of contamination with sand from the surroundings. consequently we can compare the properties and qualities of natural and solar dried fruits and vegetables to arrive at the preferred drying method.