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DC Field | Value | Language |
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dc.contributor.author | Lee, Yi Ning | - |
dc.contributor.author | Aimi Athirah, Aznan | - |
dc.date.accessioned | 2018-09-04T05:03:58Z | - |
dc.date.available | 2018-09-04T05:03:58Z | - |
dc.date.issued | 2018 | - |
dc.identifier.citation | Journal of Engineering Research and Education, vol.10(1), 2018, pages 45-50 | en_US |
dc.identifier.issn | 1823-2981 | - |
dc.identifier.uri | http://dspace.unimap.edu.my:80/xmlui/handle/123456789/55525 | - |
dc.description | Link to publisher's homepage at http://jere.unimap.edu.my | en_US |
dc.description.abstract | 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 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). All microwave‐dried guava using three different power levels fell in the desired final moisture content range which was 16.01 – 16.05 %. The percentage loss of vitamin C in the microwave‐dried guava was 6 %, 63.8% and 85.93% at 300 W, 450 W and 600 W 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 a peak area of 691909 μV while drying using 600 W power level gave the least vitamin C content with a peak area of 103555 μV. Vitamin C is easily destroyed by the excessive heat and water, as well as exposure to air. For retention of vitamin C in dried fruit, it is recommended to apply lower microwave power level in fruit drying. Therefore, the optimum microwave power level for better quality microwave‐dried guava production assessed is 300 W. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Universiti Malaysia Perlis (UniMAP) | en_US |
dc.relation.ispartofseries | Issue on Bioprocess & Biosystem Engineering and their Downstream Processing; | - |
dc.subject | Guava | en_US |
dc.subject | Microwave Drying | en_US |
dc.subject | Vitamin C. | en_US |
dc.title | Evaluation of Vitamin C Content in Microwave‐Dried Guava (Psidium Guajava L) | en_US |
dc.type | Article | en_US |
dc.identifier.url | http://jere.unimap.edu.my | - |
dc.contributor.url | aimiathirah@unimap.edu.my | en_US |
Appears in Collections: | Journal of Engineering Research and Education (JERE) |
Files in This Item:
File | Description | Size | Format | |
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Evaluation of Vitamin C Content in Microwave.pdf | Special Issue on Bioprocess & Biosystem Engineering and their Downstream Processing | 700.03 kB | Adobe PDF | View/Open |
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