Peeling of key lime (Citrus aurantifolia) fruit aided with vacuum infusion, different levels of pectinase concentration and soaking time

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Peeling of key lime (Citrus aurantifolia) fruit aided with vacuum infusion, different levels of pectinase concentration and soaking time

The application of enzymatic peeling technology aided with vacuum infusion has been studied extensively in this study to ease the peeling process of key lime (Citrus aurantifolia) fruit. Through response surface methodology, the optimum parameters such as vacuum pressure (450–600 mmHg), pectinase...

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Bibliographic Details
Main Authors:	Hussain, Norhayati, Ishak, Izzreen, Ahmad Kamal, Muhammad Aiman, Ibrahim Khushairay, Etty Sharmila, Agus, Baizura Aya Putri
Format:	Article
Language:	English
Published:	Springer 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/81631/ http://psasir.upm.edu.my/id/eprint/81631/1/LIME.pdf

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