Drying characteristics of stevia leaves (Stevia rebaudiana Bertoni)
Date
12-2015
Degree
Bachelor of Science in Agricultural Engineering
College
College of Engineering and Agro-Industrial Technology (CEAT)
Adviser/Committee Chair
Arnold R. Elepaño
Abstract
The heated air-drying characteristics of Stevia rebaudiana leaves are determined by performing by 15 drying runs based on the Box-Behnken design of experiments at different drying air temperature (40°, 60°C, and 80°C), tray load (0.1 g/cm ² , 0.2 g/cm ² , and 0.3 g/cm ² ), and air flow rate (0.046 m ³/s, 0.049 m³/s, and 0.052 m³/s) as independent variables with final moisture content, drying rate, lightness, hue, chroma, pH, total soluble solids, and sensory evaluation scores as response parameters. Response Surface Methodology approach determined the optimum drying conditions at drying air temperature of 40°C, volumetric flow rate of 0.052 m³/s, and trayload of 0.1 g/cm² . Air temperature significantly affected the average drying rate, lightness, pH, appeareance, color, texture, and TSS. Air flow rate significantly affected lightness, color, texture, and sweet taste. The moisture ratio and drying time at optimum drying condition was plotted and fitted to determine the exponential model that best describes thin layer drying of stevia leaves.
Language
English
Location
UPLB College of Engineering and Agro-Industrial Technology (CEAT)
Call Number
LG 993.5 2016 A2 R39
Recommended Citation
Raytana, Fatima Joy J., "Drying characteristics of stevia leaves (Stevia rebaudiana Bertoni)" (2015). Undergraduate Theses. 5627.
https://www.ukdr.uplb.edu.ph/etd-undergrad/5627
Document Type
Thesis