Effects of drying temperature on drying kinetics and eurycomanone content of Eurycoma longifolia roots
Journal Title: Food Research - Year 2017, Vol 1, Issue 6
Abstract
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.
Authors and Affiliations
I. Hada Masayu, K. Y. Pin, Z. Rabitah, A. Mohd. Radzi
Keywords
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- EP ID EP290508
- DOI 10.26656/fr.2017.6.112
- Views 155
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