Study on Drying and Shelf Life Prediction of Celery in Various of Flexible Material Packaging

Yulni, Tri; Hasbullah, Rokhani; Nelwan, Leopold Oscar

doi:10.19028/jtep.05.2.145-152

Cited by 2 publications

(1 citation statement)

References 15 publications

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“…Tabel 1 menunjukkan bahwa seledri memiliki kadar air yang tinggi (84,66% bb). Kadar air yang tinggi mengakibatkan seledri rentan terhadap kerusakan (Yulni et al 2017). Pengurangan kadar air dapat dilakukan melalui proses pengeringan (salah satunya metode pengeringan busa).…”

Section: Karakteristik Bahan Bakuunclassified

Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri

2023

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Instant powder drinks are gaining popularity due to their practicality, durability, and ease of storage. As a result, fresh celery was converted into instant celery powder. The foam-mat drying technique was utilized to produce the celery powder because of its low drying temperature of 60°C and relatively fast drying process. To prevent food deterioration and enhance the characteristics of celery powder, the blanching process was employed. Tween 80 was also used to produce foam, which facilitated the foam mat drying process of celery. This study aimed to examine the impact of blanched or un-blanched treatment and the concentration of tween 80 on the physical and chemical characteristics of celery powder. The experiment used a completely randomized design with two factors, namely blanching treatment and the concentration of tween 80 (0.1%, 0.5%, 1.0%). Yield, water content, solubility in water, antioxidant activity, total phenol, and yield of celery powder were tested. The results indicated that increasing the concentration of tween 80 had a positive effect on the yield, solubility, antioxidant activity, and total phenols of celery powder products, but had a negative impact on the moisture content of the product. The treatment of un-blanced/blanching had a positive effect on the solubility, antioxidant activity, and total phenol of the product but a negative impact on the yield and moisture content of the product. The best celery powder product was produced by treating it with blanching and tween 80 concentration of 1%. It had the following characteristics: solubility of 93.87±0.28%, antioxidant activity of 251.22±4.67 mg AEAC/100 g, phenolic total of 77.44±2.80 mg GAE/100 g, and moisture content of 4.59±0.02%. The yield of celery powder obtained was 12.38±0.2%.

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Section: Karakteristik Bahan Bakuunclassified

Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri

2023

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Karakteristik Pengeringan Rempah Daun Menggunakan Fluidized Bed Drier dan Tray Drier

Muhandri,

Taqi,

Subarna

et al. 2023

J. Teknol Industri Pangan

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Bay leaves (Sygygium polyanthum), kaffir lime leaves (Citrus hystrix) and pandan leaves (Pandanus amaryllifolius) are herb leaves with unique aroma that are often added to dishes to strengthen and enrich the taste. The high demand of the leaves has prompted efforts to make them easy to distribute and shelf stable. Drying can increase the shelf life of these leaves with acceptable quality. The objectives of the research were to determine drying models for these leaves using two types of driers and to determine the panelist's preference for the dried and rehydrated leaves. These herb leaves are fresh-picked from the tree, cleaned and dried using the two different driers, i.e. fluidized bed drier (temperature 40-42°C) and tray drier (temperature 58-61°C). The leaves were weighed every 15 minutes until they reached a constant weight. Fresh leaves and dry leaves were photographed. The drying kinetics of both types of driers were checked with the Lewis model and Page model. Panelist preference test was carried out on dry leaves and leaves that had been rehydrated using hot water. The results showed that drying with a tray drier was able to dry faster than that with a fluidized bed drier. The Page drying model is more suitable to describe the drying conditions than the Lewis drying model. Panelists preferred dry and rehydrated herb leaves obtained from fluidized bed drying.

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Study on Drying and Shelf Life Prediction of Celery in Various of Flexible Material Packaging

Cited by 2 publications

References 15 publications

Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri

Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri

Karakteristik Pengeringan Rempah Daun Menggunakan Fluidized Bed Drier dan Tray Drier

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