DOI : https://doi.org/10.18517/ijaseit.5.2.488

Effect of Superheated Steam Treatment on Changes in Moisture Content and Colour Properties of Coconut Slices

Mah Sook Yun (1), Wahidu Zzaman (2), Tajul A. Yang (3)
(1) Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia
(2) a) Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia b) Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
(3) Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia
Fulltext View | Download
How to cite (IJASEIT) :
Sook Yun, Mah, et al. “Effect of Superheated Steam Treatment on Changes in Moisture Content and Colour Properties of Coconut Slices”. International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 2, Mar. 2015, pp. 80-83, doi:10.18517/ijaseit.5.2.488.
Citation Format :
Drying is one of the methods to preserve the quality and prolong the shelf life of food. Coconut meat was sliced and dried using superheated steam oven at 140°C, 160°C and 180°C. Drying was carried out at different drying time (5, 10, 15, 20, 25 and 30 minutes). The effect of drying temperature and time on the moisture content and colour properties (L, a, b and BI) of the coconut slices were studied. The temperature and time significantly (p < 0.05) affected the moisture loss and colour values of coconut slices during superheated steam drying. The moisture content decreased with increased drying temperature and time. The values of L decreased with drying temperature and time. The a and b value of coconut slice dried at 140°C decreased initially then increased with time. Coconut slices dried at 160°C had their a values increased up to 20 minutes then decreased and b values increased up to 20 minutes then fluctuated. The a and b values of coconut slices dried at 180°C showed fluctuation. BI values of coconut slices increased with increasing drying time and temperature.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).