Different drying techniques of Malunggay (Moringa oleifera L.) flower for tea application

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lerjun M. Penaflor

Committee Member

Lotis E. Mopera Enrico P. Supangco

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

The study was conducted to utilize malunggay flower, specifically, to provide basic information in determining the optimum drying condition of malunggay flowers for tea application. Freeze drying, sun drying, open air drying and cabinet drying were the techniques done to evaluate the quality of the dried malunggay flowers. Among all the techniques, the freeze drying technique obtained the best quality of dried flowers and tea as well. Optimization was done for the cabinet drying process wherein the effect of drying temperature (40,50 and 60 C), air velocity (0.30, 0.35, and 0.40 ms) and blanching time as a pre-drying treatment (0, 80 and 160 seconds) on the drying characteristics and the sensory attributes of malunggay flower were studied. The optimum condition that was establish was 44.41C drying temperature, 0.34 ms1 air velocity and 139 seconds blanching time.Verification test revealed that the experimental and the predicted values of the optimum condition are relatively close to each other.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 A25

Document Type

Thesis

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