Abstract
The condition of dehydration of guava for subsequent recovery of pectin from the dehydrated guava during off-season have been studied. The results of a systematic study on the determination of the critical temperature of dehydration of guava, by following up the recovery and stability of pectin during dehydration at different temperatures have been presented and discussed. Besides the losses in the yield and quality of pectin recovered from the dehydrated guava slices during storage at different temperatures have also been studied.
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