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

Document Type

Thesis

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