000			01828cab a2200289Ia 45 0
001			u209749
003			SIRSI
008			120216s2002 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART EJAR V80 No2 21
100	1		_aOmar, M. I.
240	1	0	_aEgyptian journal of agricultural research, 2002 v 80 (2) _h[electronic resource].
245	1	2	_aComparative studies on the effect of blanching and drying methods on the osmotic partial dehydrated pear slices _h[electronic resource].
246	1	5	_aدراسات مقارنة عن تأثير السلق وطرق التجفيف علي شرائح الكمثري المجففة جزئيا بالأسموزرية.
300			_ap.803-815
504			_aIncludes references.
520			_aPear fruits were cored, cut into slices then blanched. Both blanched and unblanched fruit slices were immersed in 65% sucrose solution for different periods at room temperature, then dried by different methods of drying. The results indicate that blanching caused much more migration of osmotic medium into fruits and reduced the time of immersion. It could be recommended that solar drying is suitable for pear fruits grown in Egypt. It was also recommended that final dried products produced by osmosis at 0.15-0.16 moisture ratio could be suitable for dry form consumption, but at 0.1 moisture ratio or lower the products became un- suitable for dry form consumption, hence it should be rehydrated.
546			_aSummary in Arabic.
650		0	_aPears _xDryin.
650		0	_aPears _xOsmotic potential.
650		0	_aBleachworks.
700	1		_aRabie, S. M.
773	0		_tEgyptian Journal of Agricultural Research. _g2002.v.80(2) _x1110-6336 _7nnas _wu158585
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2002/EJAR/8002/2/803.pdf _zFull Text Article
596			_a1
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