Drying characteristics and nutritive analysis of coffee beans under different drying methods
Drying under certain conditions can result in degradation in terms of the nutritional value of dried products which then affects the consumer acceptability directly. In this study, the effects of three drying methods – open sun drying (OSD), solar dryer (SD), and solar-electrical hybrid dryer (S-EHD...
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| Format: | Article |
| Language: | English English |
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UniSE Press
2021
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| Online Access: | https://eprints.ums.edu.my/id/eprint/32849/2/Drying%20characteristics%20and%20nutritive%20analysis%20of%20coffee%20beans%20under%20different%20drying%20methods.pdf https://eprints.ums.edu.my/id/eprint/32849/5/Drying%20characteristics%20and%20nutritive%20analysis%20of%20coffee%20beans%20under%20different%20drying%20methods%20ABSTRACT.pdf |
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| author | Ayuni Nasrin Mohd Sukiri Shu, Adeline Ting Tan Ng, Chi Huey Arham Abdullah Wan Ahmad Amir Zal Wan Ismail Jidon @ Adrian Janaun |
| author_facet | Ayuni Nasrin Mohd Sukiri Shu, Adeline Ting Tan Ng, Chi Huey Arham Abdullah Wan Ahmad Amir Zal Wan Ismail Jidon @ Adrian Janaun |
| author_sort | Ayuni Nasrin Mohd Sukiri |
| collection | UMS |
| description | Drying under certain conditions can result in degradation in terms of the nutritional value of dried products which then affects the consumer acceptability directly. In this study, the effects of three drying methods – open sun drying (OSD), solar dryer (SD), and solar-electrical hybrid dryer (S-EHD) for coffee beans were identified. Parameters observed include weight loss, drying rate, and nutritive value of dried coffee beans. Based on the data obtained, OSD with the highest temperature of 48 °C exhibits the highest moisture loss and drying rate throughout the drying period of 50 hours. Followed by S-EHD with drying temperature controlled at 45 °C and SD under natural convection. High drying temperature was expected to offer a rapid drying rate. The drying temperature attained in both S-EHD and SD does not exceed the acceptable limit for coffee bean drying. Based on the nutritive analysis, S-EHD dried coffee beans contain the highest protein value with the lowest fat content. Whereas, ash content obtained from different drying methods was insignificantly different. |
| first_indexed | 2024-03-06T03:16:44Z |
| format | Article |
| id | ums.eprints-32849 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:16:44Z |
| publishDate | 2021 |
| publisher | UniSE Press |
| record_format | dspace |
| spelling | ums.eprints-328492022-06-17T01:14:33Z https://eprints.ums.edu.my/id/eprint/32849/ Drying characteristics and nutritive analysis of coffee beans under different drying methods Ayuni Nasrin Mohd Sukiri Shu, Adeline Ting Tan Ng, Chi Huey Arham Abdullah Wan Ahmad Amir Zal Wan Ismail Jidon @ Adrian Janaun Food processing and manufacture Drying under certain conditions can result in degradation in terms of the nutritional value of dried products which then affects the consumer acceptability directly. In this study, the effects of three drying methods – open sun drying (OSD), solar dryer (SD), and solar-electrical hybrid dryer (S-EHD) for coffee beans were identified. Parameters observed include weight loss, drying rate, and nutritive value of dried coffee beans. Based on the data obtained, OSD with the highest temperature of 48 °C exhibits the highest moisture loss and drying rate throughout the drying period of 50 hours. Followed by S-EHD with drying temperature controlled at 45 °C and SD under natural convection. High drying temperature was expected to offer a rapid drying rate. The drying temperature attained in both S-EHD and SD does not exceed the acceptable limit for coffee bean drying. Based on the nutritive analysis, S-EHD dried coffee beans contain the highest protein value with the lowest fat content. Whereas, ash content obtained from different drying methods was insignificantly different. UniSE Press 2021 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/32849/2/Drying%20characteristics%20and%20nutritive%20analysis%20of%20coffee%20beans%20under%20different%20drying%20methods.pdf text en https://eprints.ums.edu.my/id/eprint/32849/5/Drying%20characteristics%20and%20nutritive%20analysis%20of%20coffee%20beans%20under%20different%20drying%20methods%20ABSTRACT.pdf Ayuni Nasrin Mohd Sukiri and Shu, Adeline Ting Tan and Ng, Chi Huey and Arham Abdullah and Wan Ahmad Amir Zal Wan Ismail and Jidon @ Adrian Janaun (2021) Drying characteristics and nutritive analysis of coffee beans under different drying methods. Transactions on Science and Technology, 8 (3-3). pp. 439-444. ISSN 2289-8786 http://tost.unise.org/pdfs/vol8/no3-3/ToST-CoFA2020-439-444-OA.pdf |
| spellingShingle | Food processing and manufacture Ayuni Nasrin Mohd Sukiri Shu, Adeline Ting Tan Ng, Chi Huey Arham Abdullah Wan Ahmad Amir Zal Wan Ismail Jidon @ Adrian Janaun Drying characteristics and nutritive analysis of coffee beans under different drying methods |
| title | Drying characteristics and nutritive analysis of coffee beans under different drying methods |
| title_full | Drying characteristics and nutritive analysis of coffee beans under different drying methods |
| title_fullStr | Drying characteristics and nutritive analysis of coffee beans under different drying methods |
| title_full_unstemmed | Drying characteristics and nutritive analysis of coffee beans under different drying methods |
| title_short | Drying characteristics and nutritive analysis of coffee beans under different drying methods |
| title_sort | drying characteristics and nutritive analysis of coffee beans under different drying methods |
| topic | Food processing and manufacture |
| url | https://eprints.ums.edu.my/id/eprint/32849/2/Drying%20characteristics%20and%20nutritive%20analysis%20of%20coffee%20beans%20under%20different%20drying%20methods.pdf https://eprints.ums.edu.my/id/eprint/32849/5/Drying%20characteristics%20and%20nutritive%20analysis%20of%20coffee%20beans%20under%20different%20drying%20methods%20ABSTRACT.pdf |
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