Effect of drying temperature on the moisture loss, acidity and characteristics of Amla fruit

Autor:	Supardan, N Suriaini, A Raaf, F Djafar, Y. Syamsuddin
Rok vydání:	2021
Předmět:	Materials science food.ingredient food Moisture Pectin Scanning electron microscope Fourier transform infrared spectroscopy Microstructure Ascorbic acid Water content Diffractometer Nuclear chemistry
Zdroj:	IOP Conference Series: Earth and Environmental Science. 667:012047
ISSN:	1755-1315 1755-1307
Popis:	This study investigated the effect of drying conditions on the Amla fruit. Experiment is conducted using a lab-scale oven dryer at temperature 40 °C and 50 °C. Amla slices were dried with a thickness of 0.5 cm and length 0.1 cm. The dried products were evaluated with moisture loss and acidity. The results showed that the temperature greatly influences the moisture content, acidity, and the dried product's microscopic. The moisture loss at the drying temperature of 50 °C was higher than 40 °C. Meanwhile, the acidity of dried Amla powder produced at a drying temperature of 40 °C was higher than 50 °C. Based on X-ray diffractometer analysis, the microstructure of Amla was crystalline-amorphous. Results of Fourier Transform Infrared Spectroscopy analysis showed O-H, C-O, and C=O forms that indicated polyphenols, pectin, and ascorbic acid compounds in Amla fruit. Oven dryer temperatures had significant effects on the microstructure based on scanning electron microscope analysis.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6ee9bb829270744eb4c3857e7767a423 https://doi.org/10.1088/1755-1315/667/1/012047 Zobrazit plný text záznamu