A Product development of osmotically dehydrated passion fruit peels ; การพัฒนาผลิตภัณฑ์เปลือกเสาวรสแช่อิ่มอบแห้ง

วิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562 ; The development product of dried pickled passion fruit peel aimed to study appropriate production process of dried pickled passion fruit peel, to study the preservation, and examine the acceptance from the customers. The result showed that the appropriate way to produce dried pickled passion fruit peel was the 30%, 40%, and 50% of intensity in syrup. With the intensity of syrup started from 30%, the appearance, color, and smell of final product got highest average score. Therefore, the production should be slow pickled with 30% of syrup intensity. In terms of preservation, there was no microorganism over Thai industrial standard institute of fruits and vegetables 161/2015. Finally, most of the customers accepted this product ; Rajamangala University of Technology Phra Nakhon