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Study on the effect of different sizes and the quality of the tiger prawns (Penaeus Monodon) dried using freeze dryer.

This paper is consist the study of freeze dried tiger prawn (Penaeus Monodon) under vacuum condition at pressure 6.5 atm and temperature -40oC with a different size of tiger prawns (Penaeus Monodon). The drying process had been carried out for several days and it’s depending on the size of tiger pra...

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Main Author: Azliya, Abd Rahman
Format: Undergraduates Project Papers
Language:English
Published: 2009
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/742/1/AZLIYA_ABD_RAHMAN.pdf
http://umpir.ump.edu.my/id/eprint/742/
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spelling my.ump.umpir.7422015-03-03T07:46:38Z http://umpir.ump.edu.my/id/eprint/742/ Study on the effect of different sizes and the quality of the tiger prawns (Penaeus Monodon) dried using freeze dryer. Azliya, Abd Rahman TP Chemical technology This paper is consist the study of freeze dried tiger prawn (Penaeus Monodon) under vacuum condition at pressure 6.5 atm and temperature -40oC with a different size of tiger prawns (Penaeus Monodon). The drying process had been carried out for several days and it’s depending on the size of tiger prawns. Weight of tiger prawn is taken every six hour to monitor the drying process. The drying process proceeds until it reached constant weight. The quality of freeze dried tiger prawn was compared base on different size during the drying process. For each size, calculation is made based on percentage weight loss and the rehydration potential. Sample A (3 cm) had a highest percentage weight loss and rehydration capability with a less of rehydration time compare to sample B (6cm) and sample C (12 cm). The small structure size of tiger prawns (Penaeus Monodon) can reduce the time of drying in freeze dryer. Freeze dried tiger prawns (Penaeus Monodon) could be stored without refrigeration or at room temperature. This will reduce the weight of packaging for product delivery and thus can reduce the cost. The taste of the freeze dried tiger prawn is also being judge with sensory evaluation. The sensory evaluation had been carried out by 12 respondents. The sensory evaluation had been carried out based on the appearance, aroma, texture, taste, and mouthfeel. From the evaluation, most of the respondents can accept the taste of freeze dried tiger prawn. -Author- 2009-04 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/742/1/AZLIYA_ABD_RAHMAN.pdf Azliya, Abd Rahman (2009) Study on the effect of different sizes and the quality of the tiger prawns (Penaeus Monodon) dried using freeze dryer. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang.
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Azliya, Abd Rahman
Study on the effect of different sizes and the quality of the tiger prawns (Penaeus Monodon) dried using freeze dryer.
description This paper is consist the study of freeze dried tiger prawn (Penaeus Monodon) under vacuum condition at pressure 6.5 atm and temperature -40oC with a different size of tiger prawns (Penaeus Monodon). The drying process had been carried out for several days and it’s depending on the size of tiger prawns. Weight of tiger prawn is taken every six hour to monitor the drying process. The drying process proceeds until it reached constant weight. The quality of freeze dried tiger prawn was compared base on different size during the drying process. For each size, calculation is made based on percentage weight loss and the rehydration potential. Sample A (3 cm) had a highest percentage weight loss and rehydration capability with a less of rehydration time compare to sample B (6cm) and sample C (12 cm). The small structure size of tiger prawns (Penaeus Monodon) can reduce the time of drying in freeze dryer. Freeze dried tiger prawns (Penaeus Monodon) could be stored without refrigeration or at room temperature. This will reduce the weight of packaging for product delivery and thus can reduce the cost. The taste of the freeze dried tiger prawn is also being judge with sensory evaluation. The sensory evaluation had been carried out by 12 respondents. The sensory evaluation had been carried out based on the appearance, aroma, texture, taste, and mouthfeel. From the evaluation, most of the respondents can accept the taste of freeze dried tiger prawn. -Author-
format Undergraduates Project Papers
author Azliya, Abd Rahman
author_facet Azliya, Abd Rahman
author_sort Azliya, Abd Rahman
title Study on the effect of different sizes and the quality of the tiger prawns (Penaeus Monodon) dried using freeze dryer.
title_short Study on the effect of different sizes and the quality of the tiger prawns (Penaeus Monodon) dried using freeze dryer.
title_full Study on the effect of different sizes and the quality of the tiger prawns (Penaeus Monodon) dried using freeze dryer.
title_fullStr Study on the effect of different sizes and the quality of the tiger prawns (Penaeus Monodon) dried using freeze dryer.
title_full_unstemmed Study on the effect of different sizes and the quality of the tiger prawns (Penaeus Monodon) dried using freeze dryer.
title_sort study on the effect of different sizes and the quality of the tiger prawns (penaeus monodon) dried using freeze dryer.
publishDate 2009
url http://umpir.ump.edu.my/id/eprint/742/1/AZLIYA_ABD_RAHMAN.pdf
http://umpir.ump.edu.my/id/eprint/742/
_version_ 1643664233710223360
score 13.211869

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