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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| Format: | Undergraduates Project Papers |
| Language: | English |
| Published: |
2009
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| Online Access: | http://umpir.ump.edu.my/id/eprint/742/ http://umpir.ump.edu.my/id/eprint/742/1/AZLIYA_ABD_RAHMAN.pdf |
| _version_ | 1848816696430690304 |
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| author | Azliya, Abd Rahman |
| author_facet | Azliya, Abd Rahman |
| author_sort | Azliya, Abd Rahman |
| building | UMP Institutional Repository |
| collection | Online Access |
| 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- |
| first_indexed | 2025-11-15T01:09:59Z |
| format | Undergraduates Project Papers |
| id | ump-742 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T01:09:59Z |
| publishDate | 2009 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-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. |
| 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. |
| title | 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_short | 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. |
| topic | TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/742/ http://umpir.ump.edu.my/id/eprint/742/1/AZLIYA_ABD_RAHMAN.pdf |