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Drying rate of soursop leaves for beverage products

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The general objective of this research was to observe the drying characteristics of soursop leaves at various drying temperatures and also to determine the acetogenins content of dried soursop leaves at different surface areas (sliced and whole leaves conditions. The soursop leaves preparation was done without blanching process and the soursop 4th ? 6th leaves order was dried in the oven the variation of drying temperatures (800C, 700C, 600C, and 500C) until the weight of the dried soursop leaves stable. The results found with sliced and whole soursop leaves produced at temperature 600C contained the highest percentage inhibition rate of acetogenins in NADH absorbance/min (21.0164%). However, the whole soursop indicated higher drying rate than the sliced one. Annonaceous acetogenins types were detected by LC- MS. Other characteristics such as drying rate parameters, the effect of drying temperature on annonaceous acetogenins activity in dried soursop leaves, and the influence of surface area on the drying characteristic of soursop leaves were also determined.

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Availability

B01500

(wh)

Available

Detail Information

Series Title

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Call Number

1500

Publisher

: Swiss German University., 2013

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Edition

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Subject(s)

FT

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