Quality evaluation of microwave-dried guava /
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| Institution som forfatter: | |
| Format: | Thesis Bog |
| Sprog: | English |
| Udgivet: |
Perlis, Malaysia
School of Bioprocess Engineering, University Malaysia Perlis
2017
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| Online adgang: | Click here to view the full text content |
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| 090 | 0 | 0 | |a TP248.3 |b B7L477 2017 |c f |d rb |
| 100 | 1 | |a Lee, Yi Ning | |
| 245 | 1 | 0 | |a Quality evaluation of microwave-dried guava / |c Lee Yi Ning |
| 264 | 1 | |a Perlis, Malaysia |b School of Bioprocess Engineering, University Malaysia Perlis |c 2017 | |
| 300 | |a xii, 64 pages |b illustrations (some color) |c 30 cm. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 502 | |a Final Year Project (Degree) -- Universiti Malaysia Perlis.School of Bioprocess Engineering , 2017 | ||
| 504 | |a Includes bibliographical references (pages 44-47) | ||
| 541 | |a Gift from School of Bioprocess Engineering |d 2017 | ||
| 650 | 0 | |a Bioprosess engineering | |
| 710 | 2 | |a Universiti Malaysia Perlis | |
| 790 | 1 | |a School of Bioprocess Engineering | |
| 791 | 1 | |a Final Year Project | |
| 792 | 1 | |a 2017 | |
| 856 | |u http://dspace.unimap.edu.my/xmlui/handle/123456789/75730 |y Click here to view the full text content | ||
| 880 | |6 520-00/(S |a This study is carried out to evaluate the effect of different microwave powers on the quality of microwave-dried guava in term of vitamin C degradation.The study was conducted by determining the initial moisture content of fresh guava followed by drying the guava using microwave oven until it reached the desired final moisture content. The effect of microwave heating on the vitamin C content of microwave-dried guava using three microwave power levels of 300 W, 450 W and 600 W was determined by using High Performance Liquid Chromatography (HPLC). The drying characteristics established during microwave drying which included moisture content and drying ratewere observed. The moisture content reduction for guava microwave drying can be considered consistent. All microwave-dried guava using three different power levels were fall in the desired final moisture content range which were 16.01 - 16.05 %. It was also observed that the microwave power level has significant effect on the drying rate, as the microwave power level increases, the drying rate of microwave-dried guava increases as well. The percentage loss of vitamin C in the microwave-dried guava was 6 %, 63.8 % and 85.93% at 300 W, 450 W and 600W microwave power levels respectively. The vitamin C content of the microwave-dried guava decreased with the increase of microwave power level. Microwave-dried guava using 300 W power level shown the highest vitamin C content with peak area of 691909 (So(BVwhile drying using 600 W power level gave the least vitamin C content with peak area of 103555 (So(BV.Vitamin C iseasily destroyed by excessive heat and water, as well as exposure to air. For retention of vitamin C in dried fruit, it is recommended to applylower microwave power level in fruit drying. Therefore, the optimum microwave power level for better quality microwave-dried guava production assessed was 300 W. | ||
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| 952 | |0 0 |1 0 |2 lcc |4 0 |6 TP02483 B7 L477 02017 |7 0 |9 101403 |a PTSFP |b PTSFP |c 8 |d 2022-03-22 |l 0 |o TP248.3 B7L477 2017 |p 902002108 |r 2022-03-22 |t 1 |w 2022-03-22 |y CD-FYP | ||