Modelling of Freezing Kinetics of Extract of Betel Leaves (Piper betle L.)
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K.Y. Pin
Betel is a native medicinal plant from central and eastern parts of Peninsular Malaysia. It is now an important commercial crop in India and Sri Lanka. There are various beneficial bioactivities discovered in this herb including anti-carcinogenic, anti-inflammatory, antioxidant, and antimicrobial properties. Freeze drying is one of the common methods used to dehydrate the herbal aqueous extract. This work studied the freezing process of aqueous extract of betel leaves (Piper betle L.). The effects of different freezing temperatures on the freezing kinetics were investigated. Freezing temperatures of -20, -25, -30°C were selected for the study. The freezing time which was taken as the time required for the temperature of the sample to reach the freezing temperature was determined from the kinetics data. The freezing point of betel leaves extract was determined as -4°C. The freezing process was described with numerical model. The predicted data showed good agreement with the experimental results.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Improving Anti-?-Glucosidase Activity of Douchi Koji Using a Newly Isolated Strain of Bacillus subtilis B2
- Different Approaches for Mass Transfer Studies on Potato Cylinders and Slices during Solar Drying
- Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)
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- Effect of Raw Material and Processing Factors on the Production of Effervescent Artichoke (Cynara scolymus L.) Tea Tablets
- Optimization of Culture Conditions on Mycelial Grown in Submerged Culture of Cordyceps militaris
- Suitability of Feature Extraction Methods in Recognition and Classification of Grains, Fruits and Flowers
- Hydrodistillation of Essential Oil from Cymbopogon flexuosus
- A Survey on Packaging Materials and Technologies for Commercial Food Products
- Formulation, Drying and Nutritional Evaluation of Ready-to-Eat Sapota (Achras zapota) Extrudes
- High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice
- Effective Parameters Consideration in Ohmic Heating Process in Two Phase Static System of Bio-Particle-Liquid
- Proximate Composition of Dry Fermented Turkish Sausage (Sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
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- Isolation of Immunoglobulin from Chicken Egg Yolk using Single-Stage Ultrafiltration with 100-kDa Regenerated Cellulose Membranes
- Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches
- Modelling of Freezing Kinetics of Extract of Betel Leaves (Piper betle L.)
