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The effect of traditional and improved solar drying methods on the sensory quality and nutritional composition of fruits: A case of mangoes and pineapples

机译：传统和改进的太阳能干燥方法对水果感官质量和营养成分的影响：一种芒果和菠萝的情况

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Ssemwanga Mohammed; Makule Edna; Kayondo Siraj;
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1. Effect of solar drying methods on total phenolic contents and antioxidant activity of commonly consumed fruits and vegetable (mango, banana, pineapple and tomato) in Tanzania [J] . Richard J. Mongi, Bernadette K. Ndabikunze, Trude Wicklund, African Journal of Food Science . 2015,第5期

机译：太阳晒干方式对坦桑尼亚常用水果和蔬菜（芒果，香蕉，菠萝和番茄）总酚含量和抗氧化活性的影响
2. Improving quality of dried fruits: A comparison between conductive multi-flash and traditional drying methods [J] . LWT-Food Science & Technology . 2017,第期

机译：改善干果的质量：导电多闪光和传统干燥方法之间的比较
3. Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method [J] . Wojdylo Aneta, Figiel Adam, Legua Pilar, Food Chemistry . 2016,第sepa15期

机译：品种和干燥方法对枣干的化学成分，抗氧化能力和感官品质的影响
4. SOLAR DRYING BEHAVIOUR AND QUALITY VARIATIONS OF TROPICAL FRUITS DURING STEADY AND UNSTEADY DRYING PROCESSES WITH SPECIAL EMPHASIS ON MANGO (MANGIFERA INDICA L.) [C] . El Fadil Adam Renewable energy : Renewables: World's best energy option . 2002

机译：芒果特有强调的稳态和非稳态干燥过程中太阳果实的干燥特性和品质变化。
5. Effects of various fumigants and alternative processing methods on the safety, volatile composition, and sensory quality of dry cured ham. [D] . Sekhon, Ramandeep Kaur. 2009

机译：各种熏蒸剂和替代加工方法对干腌火腿的安全性，挥发性成分和感官品质的影响。
6. The effect of traditional and improved solar drying methods on the sensory quality and nutritional composition of fruits: A case of mangoes and pineapples [O] . Ssemwanga Mohammed, Makule Edna, Kayondo Siraj 2020

机译：传统和改进的太阳能干燥方法对水果感官质量和营养成分的影响：一种芒果和菠萝的情况
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

The effect of traditional and improved solar drying methods on the sensory quality and nutritional composition of fruits: A case of mangoes and pineapples

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