Heat Transfer Model: Preservation of Antioxidant via Progressive Freeze Concentration
Antioxidants have been a vital component of several pharmaceutical and food industries due to their numerous benefits such as reducing the risk of diseases. Cucumbers are known to contain considerable amounts of antioxidants and a significant amount of water, which increase the probability of microo...
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Italian Association of Chemical Engineering - AIDIC
2022
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my.utm.1030792023-10-12T09:21:37Z http://eprints.utm.my/103079/ Heat Transfer Model: Preservation of Antioxidant via Progressive Freeze Concentration Azmy, Imran Samsuri, Shafirah Amran, Nurul Aini Safiei, Nor Zanariah Jusoh, Mazura Ab. Hamid, Farah Hanim TP Chemical technology Antioxidants have been a vital component of several pharmaceutical and food industries due to their numerous benefits such as reducing the risk of diseases. Cucumbers are known to contain considerable amounts of antioxidants and a significant amount of water, which increase the probability of microorganism growth. Therefore, it is essential to find out the best approach to reduce the water content and preserve the antioxidants in cucumbers. Progressive Freeze Concentration (PFC) is a concentration enhancement process,whereby impurities are removed in a single ice block. This research is intended to determine the effect of coolant temperatures (-2°C to -10°C) on the preservation of antioxidants in cucumbers using the PFC process. The antioxidant content in concentrated cucumber juice was assessed by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay. It was determined that the lower the coolant temperature used in the PFC process, the lower the amount of antioxidant content. The optimum coolant temperature was discovered at a temperature of -2°C, where the antioxidant activity percentage (AA%) was at 93.17 %. A heat transfer model to predict the mass of antioxidants procured was alsoconstructed from the study. Data comparison between experimental values and the model resulted in the Average Absolute Relative Deviation (AARD) value of 0.74% which is considered highly consistent. Therefore, the model constructed to predict the AA% of the concentrated cucumber juice with different coolant temperatures was successful. Italian Association of Chemical Engineering - AIDIC 2022 Article PeerReviewed Azmy, Imran and Samsuri, Shafirah and Amran, Nurul Aini and Safiei, Nor Zanariah and Jusoh, Mazura and Ab. Hamid, Farah Hanim (2022) Heat Transfer Model: Preservation of Antioxidant via Progressive Freeze Concentration. Chemical Engineering Transactions, 94 (NA). pp. 1393-1398. ISSN 2283-9216 http://dx.doi.org/10.3303/CET2294232 DOI : 10.3303/CET2294232 |
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TP Chemical technology Azmy, Imran Samsuri, Shafirah Amran, Nurul Aini Safiei, Nor Zanariah Jusoh, Mazura Ab. Hamid, Farah Hanim Heat Transfer Model: Preservation of Antioxidant via Progressive Freeze Concentration |
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Antioxidants have been a vital component of several pharmaceutical and food industries due to their numerous benefits such as reducing the risk of diseases. Cucumbers are known to contain considerable amounts of antioxidants and a significant amount of water, which increase the probability of microorganism growth. Therefore, it is essential to find out the best approach to reduce the water content and preserve the antioxidants in cucumbers. Progressive Freeze Concentration (PFC) is a concentration enhancement process,whereby impurities are removed in a single ice block. This research is intended to determine the effect of coolant temperatures (-2°C to -10°C) on the preservation of antioxidants in cucumbers using the PFC process. The antioxidant content in concentrated cucumber juice was assessed by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay. It was determined that the lower the coolant temperature used in the PFC process, the lower the amount of antioxidant content. The optimum coolant temperature was discovered at a temperature of -2°C, where the antioxidant activity percentage (AA%) was at 93.17 %. A heat transfer model to predict the mass of antioxidants procured was alsoconstructed from the study. Data comparison between experimental values and the model resulted in the Average Absolute Relative Deviation (AARD) value of 0.74% which is considered highly consistent. Therefore, the model constructed to predict the AA% of the concentrated cucumber juice with different coolant temperatures was successful. |
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Article |
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Azmy, Imran Samsuri, Shafirah Amran, Nurul Aini Safiei, Nor Zanariah Jusoh, Mazura Ab. Hamid, Farah Hanim |
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Azmy, Imran Samsuri, Shafirah Amran, Nurul Aini Safiei, Nor Zanariah Jusoh, Mazura Ab. Hamid, Farah Hanim |
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Azmy, Imran |
title |
Heat Transfer Model: Preservation of Antioxidant via Progressive Freeze Concentration |
title_short |
Heat Transfer Model: Preservation of Antioxidant via Progressive Freeze Concentration |
title_full |
Heat Transfer Model: Preservation of Antioxidant via Progressive Freeze Concentration |
title_fullStr |
Heat Transfer Model: Preservation of Antioxidant via Progressive Freeze Concentration |
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Heat Transfer Model: Preservation of Antioxidant via Progressive Freeze Concentration |
title_sort |
heat transfer model: preservation of antioxidant via progressive freeze concentration |
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Italian Association of Chemical Engineering - AIDIC |
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2022 |
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http://eprints.utm.my/103079/ http://dx.doi.org/10.3303/CET2294232 |
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