Effect of hot-air drying on the physicochemical properties of kaffir lime leaves (Citrus hystrix)
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Effect of hot-air drying on the physicochemical properties of kaffir lime leaves (Citrus hystrix). / Juhari, Nurul Hanisah Binti; Lasekan, Ola; Kharidah, Muhammad; Ab Karim, Shahrim.
I: Journal of Food, Agriculture & Environment (JFAE), Bind 11, Nr. 1, 2013, s. 203-211.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Effect of hot-air drying on the physicochemical properties of kaffir lime leaves (Citrus hystrix)
AU - Juhari, Nurul Hanisah Binti
AU - Lasekan, Ola
AU - Kharidah, Muhammad
AU - Ab Karim, Shahrim
PY - 2013
Y1 - 2013
N2 - The effect of hot-air drying namely drying time (3-15 h), drying temperature (40-80°C) and loading capacity (0.5-2.0 kg/m2 ) on the physicochemical characteristics of kaffir lime leaves was optimized using Response Surface Methodology. Twenty treatments were assigned based on the second- order CCD including 6 center points, 6 axial points and 8 factorial points. The quality of dried kaffir lime leaves was evaluated by determining moisture content, water activity, texture (brittleness) and Hunter L, a, b values. The results indicated that the most significant (p<0.05) hot-air drying conditions that affect the physicochemical properties of dried kaffir lime leaves were the main effect of drying time and drying temperature as well as the quadratic effects of the independent variables. The overall optimum conditions that resulted in desirable dried kaffir lime leaves, were achieved when the drying time was 4.9 h, the drying temperature, 60°C and loading capacity 1.4 kg/m2.
AB - The effect of hot-air drying namely drying time (3-15 h), drying temperature (40-80°C) and loading capacity (0.5-2.0 kg/m2 ) on the physicochemical characteristics of kaffir lime leaves was optimized using Response Surface Methodology. Twenty treatments were assigned based on the second- order CCD including 6 center points, 6 axial points and 8 factorial points. The quality of dried kaffir lime leaves was evaluated by determining moisture content, water activity, texture (brittleness) and Hunter L, a, b values. The results indicated that the most significant (p<0.05) hot-air drying conditions that affect the physicochemical properties of dried kaffir lime leaves were the main effect of drying time and drying temperature as well as the quadratic effects of the independent variables. The overall optimum conditions that resulted in desirable dried kaffir lime leaves, were achieved when the drying time was 4.9 h, the drying temperature, 60°C and loading capacity 1.4 kg/m2.
KW - Tropical crops
KW - Kaffir lime leaves
KW - Herbs and spices
KW - Food processing
KW - Hot-air drying
KW - Optimization
KW - Response Surface Methodology
KW - Food chemistry
KW - Physicochemical properties
M3 - Journal article
VL - 11
SP - 203
EP - 211
JO - Journal of Food, Agriculture and Environment
JF - Journal of Food, Agriculture and Environment
SN - 1459-0255
IS - 1
ER -
ID: 149027388