Publication:
Efeects of process variables on mass transfer during osmotic dehydration of ginger slices using carboxymethyl cellulose as an edible coating material

Simple item page
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsAdvanced Nano Materials (ANoMa) Research Group
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorSalim N.S.M.en_US
dc.contributor.authorKamaruddin K.H.en_US
dc.contributor.authorMohamad Isa M.I.N.en_US
dc.date.accessioned2024-05-29T01:59:29Z
dc.date.available2024-05-29T01:59:29Z
dc.date.issued2020
dc.descriptionJournal of Sustainability Science and Management Volume 15 Number 2, February 2020: 12-23en_US
dc.description.abstractFresh ginger (Zingiber officinale) has a high moisture content, which makes it susceptible to deteriorate. Therefore, drying is an important processing method for water removal that reduces water activity and extends the shelf life of food products. On top of that, it can help to ensure a more sustainable food system. Edible coating prior osmotic dehydration has the potential to enhance the drying performance of ginger slices. In this study, the effect of carboxymethyl cellulose (CMC) as an edible coating on mass transfer of ginger slices during osmotic dehydration was quantitatively investigated. The influences of CMC concentrations (1-3% w/w) as edible coating solution, sucrose concentrations (40-60% w/w) with 2% w/w salt as osmotic solution, and immersion time (30-150 min) on water loss and solute gain during osmotic dehydration of ginger slices were investigated using response surface methodology. It was found that only CMC concentration had no significant effect on the water loss whereas in solute gain, all the process variables were significant. The optimum conditions to obtain water loss of 53% with a solute gain of 4.5% were found to be at 2.7% w/w CMC coating, immersed in 50% w/w sucrose solution with 2% salt solution for 150 min. The establishment of this process condition can provide useful information for further drying to achieve the energy-saving process. � Penerbit UMT.en_US
dc.identifier.epage23
dc.identifier.issn18238556
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85083920739
dc.identifier.spage12
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85083920739&partnerID=40&md5=68cec2c0e4452009776d201a2cc7171c
dc.identifier.urichrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/viewer.html?pdfurl=https%3A%2F%2Fjssm.umt.edu.my%2Fwp-content%2Fuploads%2Fsites%2F51%2F2020%2F03%2F3.-15.1pdf.pdf&clen=2130008&chunk=true
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10064
dc.identifier.volume15
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherUniversiti Malaysia Terengganuen_US
dc.relation.ispartofJournal of Sustainability Science and Managementen_US
dc.sourceScopus
dc.titleEfeects of process variables on mass transfer during osmotic dehydration of ginger slices using carboxymethyl cellulose as an edible coating materialen_US
dc.typeArticleen_US
dspace.entity.typePublication

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
EFEECTS OF PROCESS VARIABLES ON MASS TRANSFER DURING OSMOTIC DEHYDRATION OF GINGER SLICES USING CARBOXYMETHYL CELLULOSE AS AN EDIBLE COATING MATERIAL.pdf
Size:
2.03 MB
Format:
Adobe Portable Document Format
Description:
Effects Of Process Variables On Mass Transfer During Osmotic Dehydration Of Ginger Slices Using Carboxymethyl Cellulose As An Edible Coating Material
Download

Collections

Scopus