Effects of temperature on drying kinetics and biochemical composition of Caulerpa lentillifera
Caulerpa lentillifera (phylum: Chlorophyta) is a seaweed that is widely consumed by local communities across Asia. The effects of different oven-dried temperatures on the drying kinetics and phytochemical constituents of C. lentillifera were studied. This kinetic study used three different thin-laye...
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| Main Authors: | , , , , , |
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| Format: | Article |
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Rynnye Lyan Resources
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101204/ https://www.myfoodresearch.com/vol-69474issue-5.html |
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| Summary: | Caulerpa lentillifera (phylum: Chlorophyta) is a seaweed that is widely consumed by local communities across Asia. The effects of different oven-dried temperatures on the drying kinetics and phytochemical constituents of C. lentillifera were studied. This kinetic study used three different thin-layer models, i.e., Lewis, Henderson and Pabis, and Logarithmic models. Among these, the Logarithmic model was the most suitable model that could be determined the seaweed drying behaviours (R-square > 0.9923, RMSE < 0.0004). Drying the C. lentillifera at 50oC resulted in a higher extraction yield (1.00%) with a significant concentration of total phenolic content and total flavonoid content at 1.027 mg GAE/g, and 59.655 mg RU/g, respectively. |
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