Studies on extraction, degradation and utilization of functional components from pomegranate peel

Master's Thesis from the year 2019 in the subject Food Technology, Guru Nanak Dev University, language: English, abstract: The present study was focussed to analysed key component present in dried pomegranate peel powder. The attempt was made to dehydrate pomegranate peel at different temperatures 40-80 C in a tray drier. The initial moisture content of pomegranate peel was 44% dry basis. The dryi...