| Low shrinkage is an important parameter in marketing of dried lime fruits. An experiment conducted in order to evaluate affective factors on shrinkage coefficient of a dried lime fruit. Factors are defined as position of rest (vertical and horizontal), mechanical processing (length needling, width needling, slotting and intact or no processing), and temperature (shadow dried, sun dried, 40oC, 105oC and 200oC). Measured characters on a fruit were initial volume, final volume, and shrinkage coefficient. The average initial moisture content of limes was 476 % kg (kg db)-1. The position factor had no significant effect on shrinkage coefficient, but mechanical processing and temperature affected the final volume and consequently the shrinkage coefficient... |
