Different drying techniques and process optimization of drying katuray (Sesbania grandiflora L.) flower for tea application

Date

12-2015

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. Peñaflor

Abstract

The study was conducted to utilize katuray flower and to determine the optimum drying condition of katuray flowers for tea application. The drying techniques done to evaluate the quality of dried katuray flowers were sun drying, freeze drying and cabinet drying. Among all the drying techniques, the freeze drying technique produced the best quality of dried katuray flowers and flower tea. Since cabinet drying is a cheaper drying method and easier to operate and maintain, optimization process was done for this method to achieve a comparable quality of dried flowers to the freeze drying method. The effect of drying temperature (40, 50, and 60 °C), air velocity (0.30, 0.35 and 0.40 m s-1) and load capacity (7.50, 10.00 and 12.50 kg m-2) on the drying characteristics and sensory attributes of katuray flower were analyzed. The optimum combination obtained was 60°C drying temperature, 0.33 m s-1 air velocity, and 10.72 kg m-2 load capacity. Verification test showed that experimental and predicted values of the optimum combination are relatively close to each other.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /M45

Document Type

Thesis

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