Chiu, Moi Thin (2017) Osmotic dehydration of terung asam (solanum lasiocarpum dunal). Masters thesis, Universiti Malaysia Sabah.
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Abstract
The present study was designed to determine the effect of osmotic dehydration (OD) on the Terung Asam (So/anum /asiocarpum Dunal) slices. Two major aspects were investigated in this study, the mass transfer kinetics and the optimization of the osmotic process condition. Analytical solution of Fick's law was used to estimate the effective diffusivities of water and solute. Response Surface Methodology (RSM) with Central Composite Design was applied to investigate the influence of OD process temperature (35 - 55°C), sucrose concentration ( 40 - 60% w/w) and immersion time (90 - 210 min) on the antioxidant activities, proximate composition and sensory quality of the dehydrated sample. Results obtained indicated that the water loss (WL) increased with temperature and sucrose concentration. Similarly, solid gain also increased with temperature elevation. The effective moisture diffusivity ranged from 7.59 x 10-10 m2s-1 to 1.16 x 10-9 m2s-1 and the solid diffusivity from 3.54 x 10-10 m2s-1 to 7.85 x 10-10 m2s-1. Meanwhile, the activation energy for moisture diffusion varied from 4.27 kJmoI-1 to 8.71 kJmoI-1 , and for solid diffusion from 10.46 kJmoI-1 to 14.25 kJmoI-1 . Results of RSM showed that the antioxidant activities, proximate composition and mineral content of the osmo-dried sample reduced after the OD process, predominantly due to leaching. Nonetheless, osmotic treatment could significantly (p<0.05) improve the sensory quality of the final product. The optimum process parameters obtained for maximum WL and maximum retention of antioxidants, potassium and sensory acceptability were identified at process temperature 38.5°C, sucrose concentration 54.4% and immersion time 90 minutes.
| Item Type: | Thesis (Masters) |
|---|---|
| Keyword: | Osmotic dehydration, Solanum lasiocarpum, Mass transfer kinetics, Fick’s Law |
| Subjects: | T Technology > TP Chemical technology > TP1-1185 Chemical technology |
| Department: | FACULTY > Faculty of Food Science and Nutrition |
| Depositing User: | DG MASNIAH AHMAD - |
| Date Deposited: | 20 Jun 2025 16:20 |
| Last Modified: | 20 Jun 2025 16:20 |
| URI: | https://eprints.ums.edu.my/id/eprint/44225 |
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