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Food Research
Article . 2017 . Peer-reviewed
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Food Research
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Article . 2017
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https://dx.doi.org/10.60692/xa...
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Other literature type . 2017
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Effects of drying temperature on drying kinetics and eurycomanone content of Eurycoma longifolia roots

آثار درجة حرارة التجفيف على حركية التجفيف ومحتوى يوريكومانون من جذور يوريكومو لونجيفوليا
Authors: I. Hada Masayu; Kar Yong Pin; Mohd. Nordin I.; Z Rabitah; Mohd. Radzi A.;

Effects of drying temperature on drying kinetics and eurycomanone content of Eurycoma longifolia roots

Abstract

Dans cette étude, les effets de la température sur la cinétique de séchage et la teneur en eurycomanone des racines d'Eurycoma longifolia ont été étudiés pour déterminer la température optimale pour le séchage de cette herbe. Les racines ont été soumises à des températures de séchage de 40, 50, 60 et 70°C. Les données cinétiques de séchage ont indiqué que la vitesse de séchage augmentait avec l'augmentation de la température mais diminuait avec le temps. Le processus de séchage a eu lieu dans la période de baisse de la vitesse. Trois modèles de séchage en couche mince établis comprennent Page, Midili et Logarithmic ont été utilisés pour décrire le processus de séchage. Le modèle Midili a été trouvé comme le modèle le mieux adapté pour représenter le processus. La qualité des produits a été évaluée en comparant la teneur en son composé actif, l'eurycomanone, quantifiée à l'aide d'une chromatographie liquide ultra-performante (UPLC). Le processus de séchage le plus rapide a été réalisé à 70 °C, mais les résultats de l'UPLC ont montré que le produit souffrait d'une réduction de 18 % de la teneur en eurycomanone par rapport au témoin. Sur la base des résultats de ce travail, la température de séchage optimale pour les racines d'E. longifolia est de 60 °C.

En este estudio, se investigaron los efectos de la temperatura sobre la cinética de secado y el contenido de eurycomanona de las raíces de Eurycoma longifolia para determinar la temperatura óptima para el secado de esta hierba. Las raíces se sometieron a temperaturas de secado de 40, 50, 60 y 70 ° C. Los datos de la cinética de secado indicaron que la velocidad de secado aumentó con el aumento de la temperatura, pero disminuyó con el tiempo. El proceso de secado tuvo lugar en el período de velocidad decreciente. Se emplearon tres modelos de secado de capa fina establecidos, Page, Midili y Logarithmic, para describir el proceso de secado. El modelo Midili se encontró como el mejor modelo de ajuste para representar el proceso. La calidad de los productos se evaluó comparando el contenido de su compuesto activo, eurycomanona, cuantificado mediante una cromatografía líquida de ultra rendimiento (UPLC). El proceso de secado más rápido se logró a 70 °C, pero los resultados de la UPLC mostraron que el producto sufrió una reducción del 18% en el contenido de eurycomanona en comparación con el control. Según los hallazgos de este trabajo, la temperatura de secado óptima para las raíces de E. longifolia es de 60 °C.

In this study, the effects of temperature on drying kinetics and eurycomanone content of Eurycoma longifolia roots were investigated to determine the optimum temperature for drying of this herb.The roots were subjected to drying temperatures of 40, 50, 60 and 70°C. The drying kinetics data indicated that the drying rate increased with increase in temperature but decreased with time.The drying process took place in the falling rate period.Three established thin layer drying models include Page, Midili and Logarithmic were employed to describe the drying process.The Midili model was found as the best fitting model in representing the process.The quality of the products was evaluated by comparing the content of its active compound, eurycomanone, quantified using an ultra performance liquid chromatography (UPLC).The fastest drying process was achieved at 70°C, but UPLC results showed that the product suffered at 18% reduction in eurycomanone content as compared to the control.Based on the findings of this work, the optimum drying temperature for E. longifolia roots is 60°C.

في هذه الدراسة، تم التحقيق في آثار درجة الحرارة على حركية التجفيف ومحتوى يوريكومانون من جذور Eurycoma longifolia لتحديد درجة الحرارة المثلى لتجفيف هذه العشبة. تعرضت الجذور لدرجات حرارة تجفيف 40 و 50 و 60 و 70 درجة مئوية. أشارت بيانات حركية التجفيف إلى أن معدل التجفيف زاد مع زيادة درجة الحرارة ولكنه انخفض مع مرور الوقت. حدثت عملية التجفيف في فترة معدل الانخفاض. تم استخدام ثلاثة نماذج تجفيف طبقة رقيقة ثابتة تشمل Page و Midili و Logarithmic لوصف عملية التجفيف. تم العثور على نموذج Midili كأفضل نموذج مناسب في تمثيل العملية. تم تقييم جودة المنتجات من خلال مقارنة محتوى مركبها النشط، eurycomanone، المحدد كمياً باستخدام كروماتوغرافيا سائلة فائقة الأداء (UPLC). تم تحقيق أسرع عملية تجفيف عند 70 درجة مئوية، ولكن أظهرت نتائج UPLC أن المنتج عانى من انخفاض بنسبة 18 ٪ في محتوى eurycomanone مقارنةً بالتحكم. بناءً على نتائج هذا العمل، فإن درجة حرارة التجفيف المثلى لجذور E. longifolia هي 60 درجة مئوية.

Keywords

Eurycoma longifolia, Plant Science, Quantum mechanics, TX901-946.5, Agricultural and Biological Sciences, Food science, Bioactive Limonoids in Medicinal Plants, Biochemistry, Genetics and Molecular Biology, Drying and Dehydration of Food Products, TX341-641, Empirical modeling, Mechanism of Plant Growth Regulation, Molecular Biology, Drying, Eurycomanone, Chromatography, Nutrition. Foods and food supply, Physics, Life Sciences, Kinetics, Chemistry, Freeze-drying, Convection oven drying, Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Food Science, Vacuum drying

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
4
Average
Average
Average
gold