Abstract
Application of edible coating represents a method that
can extend the shelf life of picked guava by minimising
the weight loss mainly due to natural migration process of
moisture and gases. Response surface methodology (RSM)
was employed to search for best composition of edible
coating comprised of three variables namely palm stearin,
palm kernel olein and beeswax. The RSM was also used to
investigate the influence of temperature of coating emulsion
and dipping time on the coating pickup for the optimisation
of coating process condition. From the RSM-generated
model, optimum coating composition for minimising guava
weight loss was 4.5% (w/v) palm stearin, 1% (w/v) palm kernel olein and 1% (w/v) beeswax. The RSM predicted and
experimental weight loss (7%) were not significantly different from each other.
Metadata
| Item Type: | Book Section |
|---|---|
| Creators: | Creators Email / ID Num. Abidin, Mohd Zahid UNSPECIFIED |
| Subjects: | L Education > LB Theory and practice of education > Higher Education > Dissertations, Academic. Preparation of theses > Malaysia |
| Divisions: | Universiti Teknologi MARA, Shah Alam > Institut Pengajian Siswazah (IPSis) : Institute of Graduate Studies (IGS) |
| Series Name: | IPSis Biannual Publication |
| Volume: | 1 |
| Number: | 1 |
| Keywords: | Abstract; Abstract of thesis; Newsletter; Research information; Doctoral graduates; IPSis; IGS; UiTM; Guava |
| Date: | 2012 |
| URI: | https://ir.uitm.edu.my/id/eprint/19075 |
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ID Number
19075
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