Comparison of calcium hydroxide treated and untreated pumpkin flesh at different dehydration temperature

Pumpkin is widely planted worldwide, including Malaysia. Some regions have the limitation of oversupply or limited supply for fresh pumpkin. This has raised the urge to produce pumpkin derived products to avoid spoilage and wastage of fresh pumpkin and to cater the high demand from consumers due to...

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Main Author:	Ghazali, Nur Atifah
Format:	Thesis
Language:	English
Published:	2023
Subjects:	TP Chemical technology
Online Access:	http://eprints.utm.my/id/eprint/101725/1/NurAtifahGhazaliMSChE2023.pdf.pdf
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spelling	my-utm-ep.1017252023-07-09T01:17:29Z Comparison of calcium hydroxide treated and untreated pumpkin flesh at different dehydration temperature 2023 Ghazali, Nur Atifah TP Chemical technology Pumpkin is widely planted worldwide, including Malaysia. Some regions have the limitation of oversupply or limited supply for fresh pumpkin. This has raised the urge to produce pumpkin derived products to avoid spoilage and wastage of fresh pumpkin and to cater the high demand from consumers due to its known health benefits. Dehydration is one of food preservation method. Starting from food dehydrating directly under sunlight to developing time saving and cost effective technologies with the aim to improve the quality of dehydrated products. Food dehydrator is a practical technology that can be used to dehydrate pumpkins. It could be used to dehydrate foods at different temperatures with a good air aeration to accelerate the dehydrating process. Four temperatures (50℃, 60℃, 70℃ and 80℃) had been tested to dehydrate pumpkin flesh in the present study. The pumpkin flesh was treated with calcium hydroxide (Ca(OH)2) for better dehydration and food preservation. The dried pumpkins were then ground into powder for storage. The quality of pumpkin products was proven by extracting bioactive components from dried pumpkin using ethanol extraction. The good quality of dried pumpkins was also determined for its biochemical compounds such as ß-carotene, riboflavin, caffeic acid, and quercetin by HPLC. The antimicrobial activities of the extracts towards four microorganisms (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Klebsiella pneumonia) were also analysed using disc diffusion method. Dehydration of pumpkin flesh was found to exhibit falling rate pattern, which is common in the dehydration of agricultural products. The treated pumpkin flesh that dehydrated at 70°C was able to produce the highest extraction yield (73.54%). However, the degradation of bioactive compounds could be happened during the process of pre-treatment, dehydration, extraction and storage. The explanation was given to the observation in the present study because the assigned compounds could not be detected and no significant inhibition was observed for the selected pathogenic microorganisms. Although dehydration was successfully carried out, the quality of dried pumpkin was not satisfied. Therefore, it is recommended to improve the pre-treatment and extraction techniques to ensure high quality of dehydrated pumpkin flesh for human consumption. 2023 Thesis http://eprints.utm.my/id/eprint/101725/ http://eprints.utm.my/id/eprint/101725/1/NurAtifahGhazaliMSChE2023.pdf.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:152246 masters Universiti Teknologi Malaysia Faculty of Engineering - School of Chemical & Energy Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Ghazali, Nur Atifah Comparison of calcium hydroxide treated and untreated pumpkin flesh at different dehydration temperature
description	Pumpkin is widely planted worldwide, including Malaysia. Some regions have the limitation of oversupply or limited supply for fresh pumpkin. This has raised the urge to produce pumpkin derived products to avoid spoilage and wastage of fresh pumpkin and to cater the high demand from consumers due to its known health benefits. Dehydration is one of food preservation method. Starting from food dehydrating directly under sunlight to developing time saving and cost effective technologies with the aim to improve the quality of dehydrated products. Food dehydrator is a practical technology that can be used to dehydrate pumpkins. It could be used to dehydrate foods at different temperatures with a good air aeration to accelerate the dehydrating process. Four temperatures (50℃, 60℃, 70℃ and 80℃) had been tested to dehydrate pumpkin flesh in the present study. The pumpkin flesh was treated with calcium hydroxide (Ca(OH)2) for better dehydration and food preservation. The dried pumpkins were then ground into powder for storage. The quality of pumpkin products was proven by extracting bioactive components from dried pumpkin using ethanol extraction. The good quality of dried pumpkins was also determined for its biochemical compounds such as ß-carotene, riboflavin, caffeic acid, and quercetin by HPLC. The antimicrobial activities of the extracts towards four microorganisms (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Klebsiella pneumonia) were also analysed using disc diffusion method. Dehydration of pumpkin flesh was found to exhibit falling rate pattern, which is common in the dehydration of agricultural products. The treated pumpkin flesh that dehydrated at 70°C was able to produce the highest extraction yield (73.54%). However, the degradation of bioactive compounds could be happened during the process of pre-treatment, dehydration, extraction and storage. The explanation was given to the observation in the present study because the assigned compounds could not be detected and no significant inhibition was observed for the selected pathogenic microorganisms. Although dehydration was successfully carried out, the quality of dried pumpkin was not satisfied. Therefore, it is recommended to improve the pre-treatment and extraction techniques to ensure high quality of dehydrated pumpkin flesh for human consumption.
format	Thesis
qualification_level	Master's degree
author	Ghazali, Nur Atifah
author_facet	Ghazali, Nur Atifah
author_sort	Ghazali, Nur Atifah
title	Comparison of calcium hydroxide treated and untreated pumpkin flesh at different dehydration temperature
title_short	Comparison of calcium hydroxide treated and untreated pumpkin flesh at different dehydration temperature
title_full	Comparison of calcium hydroxide treated and untreated pumpkin flesh at different dehydration temperature
title_fullStr	Comparison of calcium hydroxide treated and untreated pumpkin flesh at different dehydration temperature
title_full_unstemmed	Comparison of calcium hydroxide treated and untreated pumpkin flesh at different dehydration temperature
title_sort	comparison of calcium hydroxide treated and untreated pumpkin flesh at different dehydration temperature
granting_institution	Universiti Teknologi Malaysia
granting_department	Faculty of Engineering - School of Chemical & Energy Engineering
publishDate	2023
url	http://eprints.utm.my/id/eprint/101725/1/NurAtifahGhazaliMSChE2023.pdf.pdf
_version_	1776100756608253952

Comparison of calcium hydroxide treated and untreated pumpkin flesh at different dehydration temperature

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