The effect of heated air-drying on the color and texture of soursop (Annona muricata L.).

Date

4-2013

Degree

Bachelor of Science in Agricultural Engineering

Major Course

Major in Agricultural and Bio-Process Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Casas, Edgardo V.

Committee Member

Peralta, Engelbert K. Yaptenco, Kevin F.

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 determined the effect of heated air-drying on the quality of the soursop (Annona muricata L.) such as color and texture. In drying, the soursop samples were subjected to drying temperatures of 40ºC, 50ºC and 60ºC, and thickness of 4mm, 5mm and 6mm. the experiments investigated the effects of drying temperatures, and thickness in accordance to the following response parameters:(1) Final moisture content, (2) drying rate, (3) moisture ratio, (4) hardness, (5)chroma(top)(6)chroma (bottom), (7) hue(top) and (8) hue (bottom). Also, the sensory qualities after drying such as (9) aroma, (10) texture, (11) flavor,(12) color and (13) over-all acceptability of the dried soursop. Resulting into 6 runs, the test used a full factorial experimental design generated by Essential Regression Software. Based on the Analysis of Variance (ANOVA) generated from the SAS output, drying temperature and thickness significantly affected the chroma (bottom) of drying soursop at 90% level of confidence. While, drying temperature significantly affected the final moisture content and moisture ratio at 90% level of confidence. On the other hand, drying temperature significantly affected the drying rate at95% level of confidence. Using Duncan's Multiple Range Test at 95% level, drying temperature and thickness significantly affect the color(sensory evaluation) of the dried soursop. In addition, drying temperature significantly affect the drying rate of the dried soursop. In optimization the general linear models Algorithms of STATISTICA that conducted about 100 iterations was used to arrive at optimum combinations of independent parameters to arrive at desirable responses. The final results indicated by the table of predicted responses and independent factors in addition to the profile graph at optimum conditions of independent factors and desired predicted responses were optimum conditions of independent factors and desired predicted responses were obtained using STATISTICA 7.0. The optimum condition for drying soursop pulp is at: 40ºC for drying temperature and 6m for thickness. In addition, Curve Expert1.4 predicted the best fit drying and moisture curves of the dried soursop pulp. The experimental drying resulted in an 4ᵗʰ degree polynomial model in the form of:MR=(9.907e⁻⁰⁰¹)-(7.574e⁻⁰⁰³)t+(3.701e⁻⁰⁰⁵)t²-(1.144e⁻⁰⁰⁷)t³+(1.514e-⁰¹⁰)t4

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology

Call Number

LG 993.5 2013 A2 S85

Document Type

Thesis

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