Displaying all 6 publications

Abstract:
Sort:
  1. Junaidah, M.J., Norizzah, A.R., Zaliha, O., Mohamad, S.
    MyJurnal
    The optimisation of fresh fruit bunch (FFB) sterilisation process was studied using different degree of FFB ripeness (i.e. under-ripe, ripe, overripe) and loose fruits. This study was carried out with the application of Response Surface Methodology (RSM), based on the interrelation between process temperature (X1; 100 to 120oC) and time (X2; 20 to 80 min) used for FFB sterilisation process on Free Fatty Acid, FFA (Y1,underripe FFB; Y2,ripe FFB; Y3,Overripe FFB; and Y4,loose fruits). Thirteen experimental runs were conducted per degree of ripeness using laboratory scale steriliser with varying sterilisation temperature and time, as generated by Central Composite Rotatable Design (CCRD). Raw experimental data trend showed substantial FFA increment with the increment of FFB maturity. Four polynomial models were found appropriate to predict the responses within experimental regions. Analysis regarding factor influences on each response was performed using Analysis of Variance (ANOVA) and graphical analysis. For under-ripe and ripe FFB, the temperature exerted higher and significant (p
  2. Rameezan BAR, Zaliha O
    Med J Malaysia, 2005 Dec;60(5):548-59.
    PMID: 16515104
    Stroke is a leading cause of death and disability in most developed countries and developing nations. Majority of the stroke survivors are left with significant physical and cognitive impairments. In addition to the improved acute stroke care, they often benefit from rehabilitation in improving their function. This was the first study done to document function for post stroke patients in Malaysia. It was prospective study conducted to document functional status of acute stroke patients upon admission, discharge and at 3 months post stroke. Assessment of functional status for these patients are based on their activities of daily living and ambulation i.e. self-care, sphincter control, mobility, locomotion, communication and social cognition. It is also aimed to describe their demographic and clinical characteristics. Correlation of functional status at 3 months post stroke with the initial severity of stroke was also explored. A total of fifty-one patients with acute stroke in University Malaya Medical Centre (UMMC) were recruited. The patient's age ranged from 38 to 83 years with a mean of 60.2 years. Thirty-six patients (71%) were first stroke sufferers and fifteen patients (29%) had recurrent stroke. At discharge from acute stay, 13% of patients were able to ambulate with aids and 87% needed assistance for ambulation in varying degrees. Eighty-two percent of patients showed improvement in overall function (both motor and cognition) at 3 months post stroke. Sixty percent of patients were independent in ambulation and 40% required assistance. Significant correlation was seen between the initial severity of stroke and functional status at 3 months post stroke. Functional status of patients with stroke has improved at 3 months post stroke. A comprehensive rehabilitation medicine programme should be incorporated into management of stroke patients to expedite functional recovery and improve patient's independence.
  3. Manderson, L., Zaliha, O., Rameezan, B.A.R., Nooreini, A.H., Soh, S.B., Disler, P.
    JUMMEC, 2006;9(2):12-17.
    MyJurnal
    Demographic, economic and social changes have had major impact on health and illness globally, including in Malaysia, and present significant challenges to the structure and delivery of health services. While these changes have influenced the epidemiology of disease, the diagnosis, experience and response to changes in health status for individuals and their families are influenced by additional environmental and personal factors. We describe these factors in relation to our ongoing research program on personal and social aspects of impairment and disability. The Resilience study aims to understand how people with impairments and their families live with chronic health conditions, how these conditions impact on self-esteem, social relationships and societal participation, and how structure, context and environment affect individual functioning, disability and well-being. We described our methodology and summarize the baseline data that will inform our future enquiries.
  4. Norizzah, A. R., Norsyamimi, M., Zaliha, O., Nur Azimah, K., Siti Hazirah, M. F.
    MyJurnal
    The objective of this study was to determine the physicochemical properties of olein and stearin fractions obtained from non-interesterified (NIE), chemically interesterified (CIE) and enzymatically interesterified (EIE) 50:50 palm oil and palm kernel oil blend. The potential applications of both olein and stearin fractions were also identified. Stearin and olein fractions were obtained through a single stage dry fractionation at 25°C. The physicochemical properties analysed include percent yield, fatty acid composition (FAC), iodine value (IV), smoke point, cloud point, slip meting point (SMP) and solid fat content. Results indicated that the percent olein yield was higher from the EIE (85%) and NIE blends (82.2%) than in CIE blend (41.8%). The EIE blend produce liquid fraction with the highest amount of unsaturated fatty acid (~50%). Hence, the olein fraction of EIE blend best met the requirement to be used as frying oil based on the highest smoke point (265.1°C) and lowest cloud point (6.2°C). On the other hand, the stearin fraction of CIE blend might be suitable to be used in margarine formulation as it has SMP close to body temperature.
  5. Norizzah AR, Nur Azimah K, Zaliha O
    Food Res Int, 2018 04;106:982-991.
    PMID: 29580013 DOI: 10.1016/j.foodres.2018.02.001
    Interesterification reaction involves rearrangement of the fatty acid radicals on the glycerol backbone, either randomly (chemical interesterification) or regioselectivity (enzymatic interesterification). Refined, bleached and deodourised palm oil (RBDPO) and palm kernel oil (RBDPKO) were blended in ratios from 25:75 to 75:25 (wt/wt). All blends were subjected to enzymatic (EI) and chemical interesterification (CI) using Lipozyme TL IM (4% w/w) and sodium methoxide (0.2% m/m) as the catalysts, respectively. The effect of EI and CI on the triacylglycerol (TAG) composition, thermal behaviour, polymorphism, crystal morphology and crystallisation kinetics were studied. The aim of this research is to characterise the nature of crystals in food product for certain desired structure. The crystallisation behaviour discussed in this study involves microstructure (PLM), polymorphism (XRD), thermal properties and crystallisation kinetics by DSC. The alteration in TAG composition was greater after CI as compared to EI with the reduction of LaLaLa (from 11.00% to 5.15%) and POO (from 14.28% to 4.87%). The DSC complete melting and crystallisation temperature of blend with 75% PO increased after CI, from 39.58 °C to 41.67 °C and from -30.84 °C to -28.33 °C, respectively. EI contributed to finer crystals than CI. However, the β' and β polymorph mixture and crystallisation kinetics (n = 2) of PO-PKO blends did not change after CI and EI. The knowledge on controlling crystallisation of RBDPO and RBDPKO blends is vital for proper processing condition like margarine production.
  6. Zaliha O, Elina H, Sivaruby K, Norizzah AR, Marangoni AG
    J Oleo Sci, 2018 Jun 01;67(6):737-744.
    PMID: 29760328 DOI: 10.5650/jos.ess17168
    The in situ polymorphic forms and thermal transitions of refined, bleached and deodorized palm oil (RBDPO), palm stearin (RBDPS) and palm kernel oil (RBDPKO) were investigated using coupled X-ray diffraction (XRD) and differential scanning calorimetry (DSC). Results indicated that the DSC onset crystallisation temperature of RBDPO was at 22.6°C, with a single reflection at 4.2Å started to appear from 23.4 to 17.1°C, and were followed by two prominent exothermic peaks at 20.1°C and 8.5°C respectively. Further cooling to -40°C leads to the further formation of a β'polymorph. Upon heating, a of β'→βtransformation was observed between 32.1 to 40.8°C, before the sample was completely melted at 43.0°C. The crystallization onset temperature of RBDPS was 44.1°C, with the appearance of the α polymorph at the same temperature as the appearance of the first sharp DSC exothermic peak. This quickly changed from α→β´ in the range 25 to 21.7°C, along with the formation of a small β peak at -40°C. Upon heating, a small XRD peak for the β polymorph was observed between 32.2 to 36.0°C, becoming a mixture of (β´+ β) between 44.0 to 52.5°C. Only the β polymorph survived further heating to 59.8°C. For RBDPKO, the crystallization onset temperature was 11.6°C, with the formation of a single sharp exothermic peak at 6.5°C corresponding to the β' polymorphic form until the temperature reached -40°C. No transformation of the polymorphic form was observed during the melting process of RBDPKO, before being completely melted at 33.2°C. This work has demonstrated the detailed dynamics of polymorphic transformations of PKO and PS, two commercially important hardstocks used widely by industry and will contribute to a greater understanding of their crystallization and melting dynamics.
Related Terms
Filters
Contact Us

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

External Links