Displaying 1 publication

Abstract:
Sort:
  1. Hada Masayu, I., Pin, K.Y., Mohd. Radzi, A., Mohd. Nordin, I., Rabitah, Z.
    Food Research, 2017;1(6):270-275.
    MyJurnal
    In this study, the effects of temperature on drying kinetics and eurycomanone content of
    Eurycoma longifolia roots were investigated to determine the optimum temperature for
    drying of this herb. The roots were subjected to drying temperatures of 40, 50, 60 and 70°
    C. The drying kinetics data indicated that the drying rate increased with increase in
    temperature but decreased with time. The drying process took place in the falling rate
    period. Three established thin layer drying models include Page, Midili and Logarithmic
    were employed to describe the drying process. The Midili model was found as the best
    fitting model in representing the process. The quality of the products was evaluated by
    comparing the content of its active compound, eurycomanone, quantified using an ultra
    performance liquid chromatography (UPLC). The fastest drying process was achieved at
    70°C, but UPLC results showed that the product suffered at 18% reduction in
    eurycomanone content as compared to the control. Based on the findings of this work, the
    optimum drying temperature for E. longifolia roots is 60°C.
Related Terms
Filters
Contact Us

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links