ADVANCED COATING TECHNOLOGY FOR GUAVA
RM93.00
The edible coating can extend the shelf life of picked guavas, by minimizing weight loss mainly due to the natural migration process of moisture and gases. An optimization technique was employed to search for the best composition of edible coating comprised of palm stearin, palm kernel olein, and beeswax. Coated guava could be stored longer up to 30 days in cold storage.
Authors
Mohd Zahid Abidin
KANDUNGAN
Acknowledgement
Preface
List of Tables
List of Figures
List of Plates
List of Abbreviations and Symbols
Chapter 1 Freshness of Guava
Chapter 2 Guava
Chapter 3 Optimisation Techniques
Chapter 4 Development of Coating Emulsion
Chapter 5 Coating Applicator
Chapter 6 Process and Procedure
Chapter 7 Culmination, Technology and Future Perspective
Bibliography
Appendices
Index
i
ii
iii
iv
ix
x
1
10
33
53
105
149
164
172
201
205
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