Effect of hot-air drying on the physicochemical properties of kaffir lime leaves (Citrus hystrix)

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Standard

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

Harvard

Juhari, NHB, Lasekan, O, Kharidah, M & Ab Karim, S 2013, 'Effect of hot-air drying on the physicochemical properties of kaffir lime leaves (Citrus hystrix)', Journal of Food, Agriculture & Environment (JFAE), bind 11, nr. 1, s. 203-211. <http://world-food.net/effect-of-hot-air-drying-on-the-physicochemical-properties-of-kaffir-lime-leaves-citrus-hystrix/>

APA

Juhari, N. H. B., Lasekan, O., Kharidah, M., & Ab Karim, S. (2013). Effect of hot-air drying on the physicochemical properties of kaffir lime leaves (Citrus hystrix). Journal of Food, Agriculture & Environment (JFAE), 11(1), 203-211. http://world-food.net/effect-of-hot-air-drying-on-the-physicochemical-properties-of-kaffir-lime-leaves-citrus-hystrix/

Vancouver

Juhari NHB, Lasekan O, Kharidah M, Ab Karim S. Effect of hot-air drying on the physicochemical properties of kaffir lime leaves (Citrus hystrix). Journal of Food, Agriculture & Environment (JFAE). 2013;11(1):203-211.

Author

Juhari, Nurul Hanisah Binti ; Lasekan, Ola ; Kharidah, Muhammad ; Ab Karim, Shahrim. / Effect of hot-air drying on the physicochemical properties of kaffir lime leaves (Citrus hystrix). I: Journal of Food, Agriculture & Environment (JFAE). 2013 ; Bind 11, Nr. 1. s. 203-211.

Bibtex

@article{f84ec9384243419cb0a744fced4f1f03,
title = "Effect of hot-air drying on the physicochemical properties of kaffir lime leaves (Citrus hystrix)",
abstract = "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.",
keywords = "Tropical crops, Kaffir lime leaves, Herbs and spices, Food processing, Hot-air drying, Optimization, Response Surface Methodology, Food chemistry, Physicochemical properties",
author = "Juhari, {Nurul Hanisah Binti} and Ola Lasekan and Muhammad Kharidah and {Ab Karim}, Shahrim",
year = "2013",
language = "English",
volume = "11",
pages = "203--211",
journal = "Journal of Food, Agriculture and Environment",
issn = "1459-0255",
publisher = "WFL Publisher",
number = "1",

}

RIS

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