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
Recommended Citation
Melanio, Ellamay A., "Different drying techniques and process optimization of drying katuray (Sesbania grandiflora L.) flower for tea application" (2015). Undergraduate Theses. 5264.
https://www.ukdr.uplb.edu.ph/etd-undergrad/5264
Document Type
Thesis