The Experts below are selected from a list of 477 Experts worldwide ranked by ideXlab platform
Aysun Maskan - One of the best experts on this subject based on the ideXlab platform.
-
water vapor permeability of pestil a Fruit Leather made from boiled grape juice with starch
Journal of Food Engineering, 2003Co-Authors: Sevim Kaya, Aysun MaskanAbstract:Pestil, a well known Fruit Leather in Turkey, was prepared by drying boiled grape juice and starch mixture. The water vapor permeability (WVP) properties of pestil were determined at three different temperatures (15, 25 and 37 °C) and different relative humidity (RH) values. It was found that there was significant difference within WVP values in the studied range of RH (p<0.05). Effect of temperature on WVP values increased with RH. WVPs of pestil were compared with other Fruit Leathers.
-
Water vapor permeability of pestil (a Fruit Leather) made from boiled grape juice with starch
Journal of Food Engineering, 2003Co-Authors: Sevim Kaya, Aysun MaskanAbstract:Pestil, a well known Fruit Leather in Turkey, was prepared by drying boiled grape juice and starch mixture. The water vapor permeability (WVP) properties of pestil were determined at three different temperatures (15, 25 and 37 °C) and different relative humidity (RH) values. It was found that there was significant difference within WVP values in the studied range of RH (p
Sevim Kaya - One of the best experts on this subject based on the ideXlab platform.
-
water vapor permeability of pestil a Fruit Leather made from boiled grape juice with starch
Journal of Food Engineering, 2003Co-Authors: Sevim Kaya, Aysun MaskanAbstract:Pestil, a well known Fruit Leather in Turkey, was prepared by drying boiled grape juice and starch mixture. The water vapor permeability (WVP) properties of pestil were determined at three different temperatures (15, 25 and 37 °C) and different relative humidity (RH) values. It was found that there was significant difference within WVP values in the studied range of RH (p<0.05). Effect of temperature on WVP values increased with RH. WVPs of pestil were compared with other Fruit Leathers.
-
Water vapor permeability of pestil (a Fruit Leather) made from boiled grape juice with starch
Journal of Food Engineering, 2003Co-Authors: Sevim Kaya, Aysun MaskanAbstract:Pestil, a well known Fruit Leather in Turkey, was prepared by drying boiled grape juice and starch mixture. The water vapor permeability (WVP) properties of pestil were determined at three different temperatures (15, 25 and 37 °C) and different relative humidity (RH) values. It was found that there was significant difference within WVP values in the studied range of RH (p
Asri Nursiwi - One of the best experts on this subject based on the ideXlab platform.
-
Pendugaan Umur Simpan Fruit Leather Nangka (Arrtocarpus Heterophyllus) Dengan Penambahan Gum Arab Menggunakan Metode Accelerated Shelf Life Test (Aslt) Model Arrhenius
2014Co-Authors: Sandy Agus Rahmanto, Nur Her Riyadi Parnanto, Asri NursiwiAbstract:ABSTRAK Penelitian ini bertujuan untuk mengetahui umur simpan Fruit Leather nangka dengan Accelerated Shelf Life Testing (ASLT) metode berdasarkan model Arrhenius. Menentukan umur simpan dengan menggunakan Accelerated Shelf Life Test (ASLT) dilakukan dengan mempercepat proses degradasi atau reaksi dalam percobaan, yaitu meningkatkan suhu penyimpanan pada beberapa suhu di atas suhu kamar, sehingga mempercepat umur simpan analisis waktu. Metode ASLT yang digunakan dalam menentukan masa kadaluwarsanya Fruit Leather nangka dengan menggunakan parameter kadar air dan organoleptik. Fruit Leather nangka disimpan selama 25 hari, pada suhu 35 o C, 45 o C dan 55 o C. Dari model Arrhenius dipilih parameter tekstur sebagai parameter kritis untuk menentukan umur simpan Fruit Leather nangka. Hasil penelitian menunjukan nilai R 2 terbesar digunakan untuk penentuan umur simpan produk yaitu parameter kesukaan tekstur (reaksi orde nol) dengan regresi y = -1698.4(1/T) + 3.3164 dan nilai R 2 sebesar 0.9899. Umur simpan Fruit Leather nangka adalah 30 hari pada suhu 30 o C. Kata kunci: Fruit Leather nangka, umur simpan, ASLT, Arrhenius
-
Pengaruh Penambahan Karagenan pada Karakteristik Fisikokimia dan Sensoris Fruit Leather Nanas (Ananas Comosus L. Merr.) dan Wortel (Daucus Carota)
Jurnal Aplikasi Teknologi Pangan, 2014Co-Authors: Nurila Ciptaning Sidi, Esti Widowati, Asri NursiwiAbstract:Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia (kadar air, kadar abu, kuat tarik, aktivitas air (aw), kadar serat pangan) dan karakteristik sensoris (warna, rasa, aroma, tekstur, overall) pada Fruit Leather nanas dan wortel dengan penambahan karagenan. Nanas berpotensi sioleah menjadi Fruit Leather, mempunyai aroma yang khas namun warnanya kuning pucat. Sehingga perlu ditambahkan wortel untuk memperbaiki warna produk. Permasalahan plastisitas sering muncul dalam Fruit Leather. Oleh karena itu perlu ditambahkan karagenan untuk memperbaiki tekstur dan memperkaya kandungan gizi Fruit Leather. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi karagenan yang ditambahkan (0,3%, 0,6% dan 0,9%). Hasil penelitian menunjukkan bahwa terjadi peningkatan kadar abu dan kadar serat pangan dengan semakin tinggi konsentrasi karagenan yang ditambahkan pada Fruit Leather nanas dan wortel. Penambahan konsentrasi karagenan menyebabkan penurunan terhadap kadar air. Penambahan konsentrasi karagenan tidak memberikan pengaruh yang nyata terhadap aktivitas air. Penambahan karagenan pada Fruit Leather nanas dan wortel memberikan pengaruh yang nyata terhadap tekstur dan overall namun tidak memberikan pengaruh yang nyata terhadap warna, rasa dan aroma. Rekomendasi kosentrasi terbaik adalah 0,6% untuk fisikokimia dan sensoris.
-
pengaruh penambahan gum arab terhadap karakteristik fisikokimia dan sensoris Fruit Leather nanas ananas comosus l merr dan wortel daucus carota the effect of gum arabic addition to physicochemical and sensory properties of pineapple ananas comosus l
2014Co-Authors: Denanda Andini Prasetyowati, Esti Widowati, Asri NursiwiAbstract:Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan gum arab (konsentrasi 0.3, 0.6, dan 0.9%) terhadap karakteristik fisikokimia dan sensoris Fruit Leather nanas dan wortel serta konsentrasi manakah yang dapat menjadi rekomendasi dalam pembuatan Fruit Leather nanas dan wortel ini. Pada seluruh analisis digunakan Rancangan Acak Lengkap (RAL) faktor tunggal yaitu variasi konsentrasi gum arab. Hasil analisis fisikokimia Fruit Leather nanas dan wortel menunjukkan penambahan gum arab berpengaruh nyata terhadap kuat tarik, kadar air, dan kadar serat pangan, namun tidak berpengaruh nyata terhadap kadar abu dan a w Fruit Leather nanas dan wortel. Berdasarkan analisis sensoris, Fruit Leather nanas dan wortel dengan penambahan gum arab berpengaruh nyata pada parameter warna dan tekstur namun tidak memberikan pengaruh yang nyata pada parameter aroma, rasa dan overall. Berdasarkan karakteristik fisikokimia dan sensoris Fruit Leather nanas dan wortel direkomendasikan konsentrasi 0.6% penambahan gum arab dalam pembuatan Fruit Leather nanas dan wortel. Kata kunci : Fruit Leather, Fruit Leather nanas dan wortel, gum arab
-
the effect of gum arabic addition to physicochemical and sensory properties of pineapple ananas comosus l merr and carrot daucus carota Fruit Leather
Jurnal Teknologi Pertanian, 2014Co-Authors: Denanda Andini Prasetyowati, Esti Widowati, Asri NursiwiAbstract:The aimed of this research were to determine the effect of gum arabic addition (0.3, 0.6, and 0.9%) to the physicochemical and sensory properties of pineapple and carrot Fruit Leather and which concentration can be a recommendation in pineapple and carrot Fruit Leather. This study used Completely Randomized Design (CRD) with one factor of concentration variation of gum arabic. The results analysis of physicochemical pineapple and carrot Fruit Leather showed that gum arab addition give significant effect on tensile strength, moisture content, and dietery fiber content, but the addition of gum arabic did not significantly affect on ash content and aw. From the sensory properties, pineapple and carrot Fruit Leather with gum arabic addition affect the color and texture but didn’t give significant effect on the aroma, flavor and overall. Based on physicochemical and sensory properties the recommended concentration is 0.6% gum arabic in pineapple and carrot Fruit Leather. Keywords: Fruit Leather, pineapple and carrot Fruit Leather, gum arabic
F Hsieh - One of the best experts on this subject based on the ideXlab platform.
-
Thin-Layer Drying Kinetics of Strawberry Fruit Leather
Transactions of the ASABE, 2008Co-Authors: G. Lee, F HsiehAbstract:The effects of air temperature and sample thickness on drying kinetics of strawberry Fruit Leather were investigated. The mathematical modeling was performed by using three thin-layer drying models. The independent variables were sample thickness (1.8, 2.7, and 3.6 mm) and air temperature (50°C, 60°C, 70°C, and 80°C). Drying took place in the falling rate period. The values of effective moisture diffusivity (Deff) varied from 2.40 × 10 -9 to 12.1 × 10 -9 m 2 s -1 depending on drying conditions. The values of activation energy (E a) were 35.57, 33.14, and 30.46 kJ mol -1 for 1.8, 2.7, and 3.6 mm sample thickness, respectively. The two-term exponential model was found to satisfactorily describe the thin-layer drying kinetics of strawberry Leather. © 2008 American Society of Agricultural and Biological Engineers.
-
thin layer drying kinetics of strawberry Fruit Leather
Transactions of the ASABE, 2008Co-Authors: F HsiehAbstract:The effects of air temperature and sample thickness on drying kinetics of strawberry Fruit Leather were investigated. The mathematical modeling was performed by using three thin-layer drying models. The independent variables were sample thickness (1.8, 2.7, and 3.6 mm) and air temperature (50°C, 60°C, 70°C, and 80°C). Drying took place in the falling rate period. The values of effective moisture diffusivity (Deff) varied from 2.40 × 10-9 to 12.1 × 10-9 m2 s-1 depending on drying conditions. The values of activation energy (Ea) were 35.57, 33.14, and 30.46 kJ mol-1 for 1.8, 2.7, and 3.6 mm sample thickness, respectively. The two-term exponential model was found to satisfactorily describe the thin-layer drying kinetics of strawberry Leather.
Tanongkiat Kiatsiriroat - One of the best experts on this subject based on the ideXlab platform.
-
influence of drying method on drying kinetics and qualities of longan Fruit Leather
2015Co-Authors: Somkiat Jaturonglumlert, Jatuphong Varith, Tanongkiat KiatsiriroatAbstract:The effects of some drying techniques (hot-air drying, far-infrared drying and microwave-vacuum drying) on the qualities of longan Fruit Leather, as well as on the drying rate, specific energy consumption, and other properties of longan Fruit Leather were studied. The drying time for microwave vacuum drying was shortest and the specific energy consumption was also lowest. However, far-infrared drying gave products with the best qualities. It also reduced the drying time and specific energy consumption in comparison to hot-air drying and was found to be suitable for the production of longan Fruit Leather.
-
Heat and mass transfer in combined convective and far-infrared drying of Fruit Leather
Journal of Food Engineering, 2010Co-Authors: Somkiat Jaturonglumlert, Tanongkiat KiatsiriroatAbstract:Abstract Combined convective and far-infrared drying is a challenging assignment due to complex relationship between heat and mass transfer. In this paper, heat and mass transfer of Fruit Leather drying with combination of hot air and far-infrared has been carried out. The heat and the mass transfer coefficients were analyzed by heat–mass analogy. It could be found that the ratio between heat and mass transfer coefficients for the combination technique could not be obtained from the heat–mass analogy classical model and a modification is needed. The modified correlations for predicting ratio of heat and mass transfer coefficients and the heat transfer coefficient in term of heat transfer Nusselt number are developed. The model could fit the experimental data quite well within ±10% deviation.
-
Heat and mass transfer in combined convective and far-infrared drying of Fruit Leather
Journal of Food Engineering, 2010Co-Authors: Somkiat Jaturonglumlert, Tanongkiat KiatsiriroatAbstract:Combined convective and far-infrared drying is a challenging assignment due to complex relationship between heat and mass transfer. In this paper, heat and mass transfer of Fruit Leather drying with combination of hot air and far-infrared has been carried out. The heat and the mass transfer coefficients were analyzed by heat-mass analogy. It could be found that the ratio between heat and mass transfer coefficients for the combination technique could not be obtained from the heat-mass analogy classical model and a modification is needed. The modified correlations for predicting ratio of heat and mass transfer coefficients and the heat transfer coefficient in term of heat transfer Nusselt number are developed. The model could fit the experimental data quite well within ±10% deviation. © 2010 Elsevier Ltd. All rights reserved.
