Drying of osmotic dehydration Nephellium Lappaceum (rambutan) in an oven / Syarifah Nor Faizah Syed Abdul Rahman

Fresh Rambutan were cut into desired size and thickness. These samples were then undergone osmotic dehydration pre-treatment step which including blanching process prior drying by using an oven. These samples were divided into six sets which were set A, B, C, D, E and F based on the treatment soluti...

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Main Author:	Syed Abdul Rahman, Syarifah Nor Faizah
Format:	Thesis
Language:	English
Published:	2014
Online Access:	https://ir.uitm.edu.my/id/eprint/16462/1/TM_SYARIFAH%20NOR%20FAIZAH%20SYED%20ABDUL%20RAHMAN%20EH%2014_5.pdf
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id	my-uitm-ir.16462
record_format	uketd_dc
spelling	my-uitm-ir.164622022-04-08T07:58:33Z Drying of osmotic dehydration Nephellium Lappaceum (rambutan) in an oven / Syarifah Nor Faizah Syed Abdul Rahman 2014-03 Syed Abdul Rahman, Syarifah Nor Faizah Fresh Rambutan were cut into desired size and thickness. These samples were then undergone osmotic dehydration pre-treatment step which including blanching process prior drying by using an oven. These samples were divided into six sets which were set A, B, C, D, E and F based on the treatment solution used. Five different oven drying temperatures which were 40 °C, 50 °C, 60 °C, 70 °C and 80 °C have been chosen in this study. Drying behaviour of samples were analyzed by using five mathematical modelling namely Lewis Model, Page Model, Handerson and Pabis Model, Logarithmic Model and Two-term Model. The models were evaluated by comparing the value of coefficient of determination (R2), chi square (x2), reduced sum square error (SSE) and root mean square error (RMSE). It was found that Page Model was the best model to describe drying behaviour of Rambutan dried at low drying temperature while Logarithmic Model was the best model that fit drying curve of Rambutan at high drying temperature. Quality of dried products such as colour changes, shrinkage, vitamin C content and shelf life also taken into consideration in this study. Colour of samples was measured by using Chroma-Meter (Konika Minolta CR-400) and the shrinkage was measured by using graph paper for area and vernier calliper for sample’s thickness. High Performance Liquid Chromatography (HPLC) was used to determine the amount of vitamin C. As for shelf life, dried products were monitored for three months in terms of the presence of mold and colour changes. By comparing all samples, set F dried at 60 °C shows the best quality of dried products. 2014-03 Thesis https://ir.uitm.edu.my/id/eprint/16462/ https://ir.uitm.edu.my/id/eprint/16462/1/TM_SYARIFAH%20NOR%20FAIZAH%20SYED%20ABDUL%20RAHMAN%20EH%2014_5.pdf text en public mphil masters Universiti Teknologi MARA Faculty of Chemical Engineering Abd Rahman, Norazah (Assoc. Prof. Dr.) Wahid, Radziah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Abd Rahman, Norazah (Assoc. Prof. Dr.) Wahid, Radziah
description	Fresh Rambutan were cut into desired size and thickness. These samples were then undergone osmotic dehydration pre-treatment step which including blanching process prior drying by using an oven. These samples were divided into six sets which were set A, B, C, D, E and F based on the treatment solution used. Five different oven drying temperatures which were 40 °C, 50 °C, 60 °C, 70 °C and 80 °C have been chosen in this study. Drying behaviour of samples were analyzed by using five mathematical modelling namely Lewis Model, Page Model, Handerson and Pabis Model, Logarithmic Model and Two-term Model. The models were evaluated by comparing the value of coefficient of determination (R2), chi square (x2), reduced sum square error (SSE) and root mean square error (RMSE). It was found that Page Model was the best model to describe drying behaviour of Rambutan dried at low drying temperature while Logarithmic Model was the best model that fit drying curve of Rambutan at high drying temperature. Quality of dried products such as colour changes, shrinkage, vitamin C content and shelf life also taken into consideration in this study. Colour of samples was measured by using Chroma-Meter (Konika Minolta CR-400) and the shrinkage was measured by using graph paper for area and vernier calliper for sample’s thickness. High Performance Liquid Chromatography (HPLC) was used to determine the amount of vitamin C. As for shelf life, dried products were monitored for three months in terms of the presence of mold and colour changes. By comparing all samples, set F dried at 60 °C shows the best quality of dried products.
format	Thesis
qualification_name	Master of Philosophy (M.Phil.)
qualification_level	Master's degree
author	Syed Abdul Rahman, Syarifah Nor Faizah
spellingShingle	Syed Abdul Rahman, Syarifah Nor Faizah Drying of osmotic dehydration Nephellium Lappaceum (rambutan) in an oven / Syarifah Nor Faizah Syed Abdul Rahman
author_facet	Syed Abdul Rahman, Syarifah Nor Faizah
author_sort	Syed Abdul Rahman, Syarifah Nor Faizah
title	Drying of osmotic dehydration Nephellium Lappaceum (rambutan) in an oven / Syarifah Nor Faizah Syed Abdul Rahman
title_short	Drying of osmotic dehydration Nephellium Lappaceum (rambutan) in an oven / Syarifah Nor Faizah Syed Abdul Rahman
title_full	Drying of osmotic dehydration Nephellium Lappaceum (rambutan) in an oven / Syarifah Nor Faizah Syed Abdul Rahman
title_fullStr	Drying of osmotic dehydration Nephellium Lappaceum (rambutan) in an oven / Syarifah Nor Faizah Syed Abdul Rahman
title_full_unstemmed	Drying of osmotic dehydration Nephellium Lappaceum (rambutan) in an oven / Syarifah Nor Faizah Syed Abdul Rahman
title_sort	drying of osmotic dehydration nephellium lappaceum (rambutan) in an oven / syarifah nor faizah syed abdul rahman
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Chemical Engineering
publishDate	2014
url	https://ir.uitm.edu.my/id/eprint/16462/1/TM_SYARIFAH%20NOR%20FAIZAH%20SYED%20ABDUL%20RAHMAN%20EH%2014_5.pdf
_version_	1783733533704978432

Drying of osmotic dehydration Nephellium Lappaceum (rambutan) in an oven / Syarifah Nor Faizah Syed Abdul Rahman

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