Drying Rate of Mangosteen Pericarp at Different Maturity Level
The general objective of this study was to determine the drying characteristics of mangosteen pericarp, which affected the drying rate, and the relationship with the ?í¬±-mangostin content extracted. the study used three threatments, maturity level (100 days after anthesis, and 120 days after anthesis), storage time (0 day and 3 days), and the drying temperature (55 ¬¨‚àûC, 60 ¬¨‚àûC, 65 ¬¨‚àûC, and 70 ¬¨‚àûC). the result found that the maturity level and the storage timedid not affect the drying rate. the drying temperature of 70 ¬¨‚àûC resulted in the best drying rate for mangosteen pericarp. the data that was obtained did not show the increasing of the drying rate by the improved temperature, probably because of the surface area of the mangosteen pericarp that was not homogenized, and also because of the other factors that were not considered. However, the measurement of ?í¬±-mangostin content after the drying process by using UV-vis spectrophotometry showed that the optimal temperature to yield the highest amount of the compound was at 60 ¬¨‚àûC. Lower or higher temperature than the optimal temperature decreased the amount of ?í¬±-mangostin. the amount of ?í¬±-mangostin content was not affected by the maturity level and the storage time. the drying process at 60 ¬¨‚àûC was recommended, since it yielded the most ?í¬±-mangostin content, and the consideration of the higher the temperature that is used, the higher the energy that is consumed.
B01775 | (Rack Thesis) | Available |
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