Effect of microwave treatment on moisture content and vitamin C retention of papaya
Due to the increasing demands of fruit drink mixes, papaya fruit tea is proposed for commercialization as a nutritious tea drink by maintaining the quality of the processed fruit. The aim of this project is to study the effect of microwave power input and geometry of fruits during microwave treatmen...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
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2005
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| Subjects: | |
| Online Access: | http://eprints.utm.my/5274/1/NurulAsyikinMdZaki2005_EffectOfMicrowaveTreatment.pdf |
| _version_ | 1825909706361667584 |
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| author | Md. Zaki, Nurul Asyikin Md. Salleh, Liza Muhamad, Ida Idayu |
| author_facet | Md. Zaki, Nurul Asyikin Md. Salleh, Liza Muhamad, Ida Idayu |
| author_sort | Md. Zaki, Nurul Asyikin |
| collection | ePrints |
| description | Due to the increasing demands of fruit drink mixes, papaya fruit tea is proposed for commercialization as a nutritious tea drink by maintaining the quality of the processed fruit. The aim of this project is to study the effect of microwave power input and geometry of fruits during microwave treatment of papaya on quality of the dried products based on moisture content and vitamin C retention. Different geometry (slices of 4.0 x 2.0 x 0.5 cm and cubes of 1 cm3) of papaya were treated in microwave oven at different levels of power input (low to medium) until the moisture content is less than 1.00. Analysis of vitamin C content was then carried out to determine the quality attributes of microwave-treated papaya. Papaya slices treated in medium power microwave oven reached lower moisture content than cubes for a specified time. Both geometries were found to be able to retain vitamin C to a desired level. Microwave treatment as a means of preservation and drying of fruits has proved to increase dried product quality retention. A unique processing technique of papaya fruit tea has been established by optimization of the dehydration process. |
| first_indexed | 2024-03-05T18:06:10Z |
| format | Conference or Workshop Item |
| id | utm.eprints-5274 |
| institution | Universiti Teknologi Malaysia - ePrints |
| language | English |
| last_indexed | 2024-03-05T18:06:10Z |
| publishDate | 2005 |
| record_format | dspace |
| spelling | utm.eprints-52742017-08-30T04:42:57Z http://eprints.utm.my/5274/ Effect of microwave treatment on moisture content and vitamin C retention of papaya Md. Zaki, Nurul Asyikin Md. Salleh, Liza Muhamad, Ida Idayu T Technology (General) Due to the increasing demands of fruit drink mixes, papaya fruit tea is proposed for commercialization as a nutritious tea drink by maintaining the quality of the processed fruit. The aim of this project is to study the effect of microwave power input and geometry of fruits during microwave treatment of papaya on quality of the dried products based on moisture content and vitamin C retention. Different geometry (slices of 4.0 x 2.0 x 0.5 cm and cubes of 1 cm3) of papaya were treated in microwave oven at different levels of power input (low to medium) until the moisture content is less than 1.00. Analysis of vitamin C content was then carried out to determine the quality attributes of microwave-treated papaya. Papaya slices treated in medium power microwave oven reached lower moisture content than cubes for a specified time. Both geometries were found to be able to retain vitamin C to a desired level. Microwave treatment as a means of preservation and drying of fruits has proved to increase dried product quality retention. A unique processing technique of papaya fruit tea has been established by optimization of the dehydration process. 2005 Conference or Workshop Item PeerReviewed application/pdf en http://eprints.utm.my/5274/1/NurulAsyikinMdZaki2005_EffectOfMicrowaveTreatment.pdf Md. Zaki, Nurul Asyikin and Md. Salleh, Liza and Muhamad, Ida Idayu (2005) Effect of microwave treatment on moisture content and vitamin C retention of papaya. In: First International Symposium on Papaya, 22-24 November 2005, Genting Highlands, Malaysia. http://trove.nla.gov.au/work/32136563?selectedversion=NBD42123972 |
| spellingShingle | T Technology (General) Md. Zaki, Nurul Asyikin Md. Salleh, Liza Muhamad, Ida Idayu Effect of microwave treatment on moisture content and vitamin C retention of papaya |
| title | Effect of microwave treatment on moisture content and vitamin C retention of papaya |
| title_full | Effect of microwave treatment on moisture content and vitamin C retention of papaya |
| title_fullStr | Effect of microwave treatment on moisture content and vitamin C retention of papaya |
| title_full_unstemmed | Effect of microwave treatment on moisture content and vitamin C retention of papaya |
| title_short | Effect of microwave treatment on moisture content and vitamin C retention of papaya |
| title_sort | effect of microwave treatment on moisture content and vitamin c retention of papaya |
| topic | T Technology (General) |
| url | http://eprints.utm.my/5274/1/NurulAsyikinMdZaki2005_EffectOfMicrowaveTreatment.pdf |
| work_keys_str_mv | AT mdzakinurulasyikin effectofmicrowavetreatmentonmoisturecontentandvitamincretentionofpapaya AT mdsallehliza effectofmicrowavetreatmentonmoisturecontentandvitamincretentionofpapaya AT muhamadidaidayu effectofmicrowavetreatmentonmoisturecontentandvitamincretentionofpapaya |