The Experts below are selected from a list of 2538 Experts worldwide ranked by ideXlab platform
Yus Aniza Yusof - One of the best experts on this subject based on the ideXlab platform.
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Multiple linear regression modelling of hot water extraction of Soursop juice
2020Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:The effect of hot water extraction on juice yield, ascorbic acid, lightness and total soluble solids of Soursop juice was modelled using the response surface methodology. The Soursop samples were treated at extraction temperatures of 30, 60 or 90 °C for extraction times of 30, 90 or 150 minutes. The regression model adequately represented the experimental data with goodness of fit of R2 greater than 0.60. The juice yield (p
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modelling of rheological behaviour of Soursop juice concentrates using shear rate temperature concentration superposition
Journal of Food Engineering, 2013Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:The effect of temperature and concentration on rheological behaviour of freeze dried Soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R2 = 0.9989). The Soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n < 1. The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and exponential relationship respectively. The flow activation energy of Soursop juice concentrates were 8.32–30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rheological characteristics of Soursop juice concentrates into a single master curve using shift factors based on double shifting steps with R2 = 0.9184. This technique also showed that the Soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration.
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Modelling of rheological behaviour of Soursop juice concentrates using shear rate–temperature–concentration superposition
Journal of Food Engineering, 2013Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:The effect of temperature and concentration on rheological behaviour of freeze dried Soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R2 = 0.9989). The Soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n < 1. The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and exponential relationship respectively. The flow activation energy of Soursop juice concentrates were 8.32–30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rheological characteristics of Soursop juice concentrates into a single master curve using shift factors based on double shifting steps with R2 = 0.9184. This technique also showed that the Soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration.
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optimisation and comparative study on extraction methods of Soursop juice
2012Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:Four extraction methods including cold water blending, hot water blending, hot water extraction and microwave oven extraction at various temperatures/ power-time combinations were investigated to obtain Soursop juice. Juice extraction yield and properties including ascorbic acid content, colour and total soluble solids were measured. The microwave extraction method has a greater capability in producing Soursop juice. Juice yield was 73%, 93% and 7% higher than those obtained by cold water blending, hot water blending and hot water extraction method while the ascorbic acid preserved was at least 3% higher. The optimized microwave extraction power was at 850 W and for an extraction time of 2 min. This microwave oven extraction method is recommended for processing of Soursop juice in the beverage industry.
Meei Chien Quek - One of the best experts on this subject based on the ideXlab platform.
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Multiple linear regression modelling of hot water extraction of Soursop juice
2020Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:The effect of hot water extraction on juice yield, ascorbic acid, lightness and total soluble solids of Soursop juice was modelled using the response surface methodology. The Soursop samples were treated at extraction temperatures of 30, 60 or 90 °C for extraction times of 30, 90 or 150 minutes. The regression model adequately represented the experimental data with goodness of fit of R2 greater than 0.60. The juice yield (p
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modelling of rheological behaviour of Soursop juice concentrates using shear rate temperature concentration superposition
Journal of Food Engineering, 2013Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:The effect of temperature and concentration on rheological behaviour of freeze dried Soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R2 = 0.9989). The Soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n < 1. The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and exponential relationship respectively. The flow activation energy of Soursop juice concentrates were 8.32–30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rheological characteristics of Soursop juice concentrates into a single master curve using shift factors based on double shifting steps with R2 = 0.9184. This technique also showed that the Soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration.
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Modelling of rheological behaviour of Soursop juice concentrates using shear rate–temperature–concentration superposition
Journal of Food Engineering, 2013Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:The effect of temperature and concentration on rheological behaviour of freeze dried Soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R2 = 0.9989). The Soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n < 1. The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and exponential relationship respectively. The flow activation energy of Soursop juice concentrates were 8.32–30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rheological characteristics of Soursop juice concentrates into a single master curve using shift factors based on double shifting steps with R2 = 0.9184. This technique also showed that the Soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration.
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Optimisation of extraction methods and rheological characteristics of Soursop juice
2012Co-Authors: Meei Chien QuekAbstract:The optimisation and comparison of various Soursop juice extraction methods were investigated through quantitative and qualitative measurements in finding a suitable method for Soursop juice processing. The effects of four individual extraction methods at various temperature or power and time combinations on juice yield,ascorbic acid, colour and total soluble solids of Soursop juice were studied and optimised based on maximum responses in terms of juice yield, ascorbic acid, colour and total soluble solids. The optimum extraction conditions obtained for cold water blending, hot water blending, hot water extraction and microwave oven extraction were 30 oC, 90 oC, 65 oC for 30 minutes and 850 W for 2 minutes. The four optimised extraction methods for Soursop juice above were then compared for the responses of juice yield and ascorbic acid remained. The result obtained shows that the microwave oven extraction method has a greater capability in producing Soursop juice. Juice yield was 73%, 93% and 7% higher than those obtained by cold water blending, hot water blending and hot water extraction methods while the ascorbic acid preserved was at least 3% higher. For this reason, the optimised microwave oven extraction method at 850 W and for an extraction time of 2 minutes is recommended for processing of Soursop juice in the beverage industry. The flow behaviour and characteristics of Soursop juice concentrates were investigated through rheological measurements and modelled using superposition technique by the double shifting method. The rheological studies were carried out using a rheometer with concentric cylindrical geometry over a wide range of temperatures (10-70 oC) and concentrations (10-50 oBrix) at shear rates of 0-400 s-1. The effect of temperature and concentration on rheological behaviour of freeze-dried Soursop juice concentrates were investigated. Several rheological models were fitted to the rheological data, namely, Newtonian, Power law, Bingham, Casson and Herschel-Bulkley models. Power law is the best fitted model attributed to its high value of coefficient of determination (R2=0.9989). The Soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n
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optimisation and comparative study on extraction methods of Soursop juice
2012Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:Four extraction methods including cold water blending, hot water blending, hot water extraction and microwave oven extraction at various temperatures/ power-time combinations were investigated to obtain Soursop juice. Juice extraction yield and properties including ascorbic acid content, colour and total soluble solids were measured. The microwave extraction method has a greater capability in producing Soursop juice. Juice yield was 73%, 93% and 7% higher than those obtained by cold water blending, hot water blending and hot water extraction method while the ascorbic acid preserved was at least 3% higher. The optimized microwave extraction power was at 850 W and for an extraction time of 2 min. This microwave oven extraction method is recommended for processing of Soursop juice in the beverage industry.
Grace Odeyemi - One of the best experts on this subject based on the ideXlab platform.
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Studies on the storage stability of Soursop ( Annona muricata L. ) juice
African Journal of Biotechnology, 2006Co-Authors: Emmanuel S. Abbo, Taiwo O. Olurin, Grace OdeyemiAbstract:This work was aimed at producing juice from Soursop (Annona muricata L.) and understudying its storage stability at refrigeration (4°C) and ambient (28°C) temperatures. Physicochemical, microbiological and sensory qualities of the juice were analysed before they were stored for 8 weeks. Changes in physicochemical quality and microbiological quality were analysed regularly during the period of storage. Results showed that processing affects the physical and chemical composition of the Soursop pulp. The Soursop juice was found to be microbiologically safe for consumption. Results showed that the soluble solid of the pasteurized juice was more stable at 4°C than at 28°C. More acid was produced in the juice at higher temperature (28°C) than at lower temperature (4°C) during storage. Results have shown that pasteurisation of Soursop juice reduced microbial counts from 3 x 105 to
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studies on the storage stability of Soursop annona muricata l juice
African Journal of Biotechnology, 2006Co-Authors: Emmanuel S. Abbo, Taiwo O. Olurin, Grace OdeyemiAbstract:This work was aimed at producing juice from Soursop (Annona muricata L.) and understudying its storage stability at refrigeration (4°C) and ambient (28°C) temperatures. Physicochemical, microbiological and sensory qualities of the juice were analysed before they were stored for 8 weeks. Changes in physicochemical quality and microbiological quality were analysed regularly during the period of storage. Results showed that processing affects the physical and chemical composition of the Soursop pulp. The Soursop juice was found to be microbiologically safe for consumption. Results showed that the soluble solid of the pasteurized juice was more stable at 4°C than at 28°C. More acid was produced in the juice at higher temperature (28°C) than at lower temperature (4°C) during storage. Results have shown that pasteurisation of Soursop juice reduced microbial counts from 3 x 105 to <10x101 cfu/g for mesophilic aerobic counts and 27.5 x 106 to < 10 x 101 cfu/g for moulds and yeasts.
Nyuk Ling Chin - One of the best experts on this subject based on the ideXlab platform.
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Multiple linear regression modelling of hot water extraction of Soursop juice
2020Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:The effect of hot water extraction on juice yield, ascorbic acid, lightness and total soluble solids of Soursop juice was modelled using the response surface methodology. The Soursop samples were treated at extraction temperatures of 30, 60 or 90 °C for extraction times of 30, 90 or 150 minutes. The regression model adequately represented the experimental data with goodness of fit of R2 greater than 0.60. The juice yield (p
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modelling of rheological behaviour of Soursop juice concentrates using shear rate temperature concentration superposition
Journal of Food Engineering, 2013Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:The effect of temperature and concentration on rheological behaviour of freeze dried Soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R2 = 0.9989). The Soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n < 1. The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and exponential relationship respectively. The flow activation energy of Soursop juice concentrates were 8.32–30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rheological characteristics of Soursop juice concentrates into a single master curve using shift factors based on double shifting steps with R2 = 0.9184. This technique also showed that the Soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration.
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Modelling of rheological behaviour of Soursop juice concentrates using shear rate–temperature–concentration superposition
Journal of Food Engineering, 2013Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:The effect of temperature and concentration on rheological behaviour of freeze dried Soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R2 = 0.9989). The Soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n < 1. The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and exponential relationship respectively. The flow activation energy of Soursop juice concentrates were 8.32–30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rheological characteristics of Soursop juice concentrates into a single master curve using shift factors based on double shifting steps with R2 = 0.9184. This technique also showed that the Soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration.
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optimisation and comparative study on extraction methods of Soursop juice
2012Co-Authors: Meei Chien Quek, Nyuk Ling Chin, Yus Aniza YusofAbstract:Four extraction methods including cold water blending, hot water blending, hot water extraction and microwave oven extraction at various temperatures/ power-time combinations were investigated to obtain Soursop juice. Juice extraction yield and properties including ascorbic acid content, colour and total soluble solids were measured. The microwave extraction method has a greater capability in producing Soursop juice. Juice yield was 73%, 93% and 7% higher than those obtained by cold water blending, hot water blending and hot water extraction method while the ascorbic acid preserved was at least 3% higher. The optimized microwave extraction power was at 850 W and for an extraction time of 2 min. This microwave oven extraction method is recommended for processing of Soursop juice in the beverage industry.
Agatha Uchenna - One of the best experts on this subject based on the ideXlab platform.
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Nutrient, Phytochemical Composition and Sensory Evaluation Of Soursop (Annona muricata) Pulp and Drink in South Eastern Nigeria.
2020Co-Authors: Agatha UchennaAbstract:Background: Micronutrient deficiency is a public health problem. This study evaluated the nutrient, phytochemical composition and sensory evaluation of Soursop (Annona muricata) pulp and drink. Methods: The Soursop fruits were purchased from local market and a farm in the S outh Eastern Nigeria. The mature fruits were ripened for five days at room temperature. The ripen Soursop fruits were peeled, the pulp handpicked, liquefied with 400mls of water to make the Soursop drink. The Soursop drink was then flavoured with four teaspoons of sugar syrup. The proximate composition, vitamin, mineral and phytochemical contents of the pulp and drink were determined using standard methods. The sensory evaluation of the drink was conducted using 9- point hedonic scale. Result: The carbohydrate content of Soursop pulp and drink was 72.71% and 83.47% respectively. The fibre content was 6.26% and 3.47%; retinol 192.50IU and 63.76IU; ascorbic acid was 22.59mg/100g and 34.71mg/100g for the pulp and drink respectively. The pulp and drink also containe d high levels of anthocyanin 6.44 and 7.35 mg/100g; flavonoids 9.32 and 5.24mg/100g and tannin 65.98 and 53.96mg/100g respectively. The Soursop with sugar syrup was more acceptable (7.58±2.04) compared to the Soursop without sugar syrup (5.08±1.67) at P
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nutrient phytochemical composition and sensory evaluation of Soursop annona muricata pulp and drink in south eastern nigeria
2012Co-Authors: Agatha UchennaAbstract:Background: Micronutrient deficiency is a public health problem. This study evaluated the nutrient, phytochemical composition and sensory evaluation of Soursop (Annona muricata) pulp and drink. Methods: The Soursop fruits were purchased from local market and a farm in the S outh Eastern Nigeria. The mature fruits were ripened for five days at room temperature. The ripen Soursop fruits were peeled, the pulp handpicked, liquefied with 400mls of water to make the Soursop drink. The Soursop drink was then flavoured with four teaspoons of sugar syrup. The proximate composition, vitamin, mineral and phytochemical contents of the pulp and drink were determined using standard methods. The sensory evaluation of the drink was conducted using 9- point hedonic scale. Result: The carbohydrate content of Soursop pulp and drink was 72.71% and 83.47% respectively. The fibre content was 6.26% and 3.47%; retinol 192.50IU and 63.76IU; ascorbic acid was 22.59mg/100g and 34.71mg/100g for the pulp and drink respectively. The pulp and drink also containe d high levels of anthocyanin 6.44 and 7.35 mg/100g; flavonoids 9.32 and 5.24mg/100g and tannin 65.98 and 53.96mg/100g respectively. The Soursop with sugar syrup was more acceptable (7.58±2.04) compared to the Soursop without sugar syrup (5.08±1.67) at P<0.05. Conclusion: It was concluded that Soursop pulp and drink contained appreciable amount of micronutrients and can be incorporated into the diets for the vulnerable groups to improve their nutritional status. Index Term-- Annona muricata, nutrients, phytochemcials, sensory evaluation
