Optimization of double boiling condition for kelulut honey processing using response surface methodology
This study was conducted to investigate the combined effects of temperature and time of double boiling treatment on the quality of Kelulut honey using Response Surface Methodology (RSM). Three-level factorial design employed nine runs with duplicates under different combination of temperature (30 –...
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| Format: | Article |
| Language: | English |
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The Italian Association of Chemical Engineering (AIDIC)
2018
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| Online Access: | http://eprints.uthm.edu.my/3137/ http://eprints.uthm.edu.my/3137/1/AJ%202019%20%28109%29.pdf |
| _version_ | 1848887938468806656 |
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| author | A. Rahman, Atikah M. Fauzi, Akhmazillah Razali, Faiz |
| author_facet | A. Rahman, Atikah M. Fauzi, Akhmazillah Razali, Faiz |
| author_sort | A. Rahman, Atikah |
| building | UTHM Institutional Repository |
| collection | Online Access |
| description | This study was conducted to investigate the combined effects of temperature and time of double boiling treatment on the quality of Kelulut honey using Response Surface Methodology (RSM). Three-level factorial design employed nine runs with duplicates under different combination of temperature (30 – 60 °C) and time (10 – 60 min) was developed. Quality of Kelulut honey in this experiment was analyzed under six parameters which are physicochemical properties (pH, moisture content, total solids, and total soluble solids), and nutritional properties (brown pigment and antioxidant activity). Statistical analysis revealed that treatment variables give coefficient of determination, R2 in the range of 46.21 % to 83.16 % that indicates an adequate to strong correlation between the experimental and predicted response values. As treatment temperatureincreases, total solids and total soluble solids increase while moisture content decreases. In addition, treatment conditions give significant effect on brown pigment along with highest R2 value (83.17 %). Theoptimal setting of the experimental factors has been determined by desirability approach at temperature of 60 °C with treatment time of 35 minutes. This study is currently a novel report on optimization of combined temperature and time of double boiling treatment which provides a new insight on Kelulut honey processing. |
| first_indexed | 2025-11-15T20:02:20Z |
| format | Article |
| id | uthm-3137 |
| institution | Universiti Tun Hussein Onn Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:02:20Z |
| publishDate | 2018 |
| publisher | The Italian Association of Chemical Engineering (AIDIC) |
| recordtype | eprints |
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| spelling | uthm-31372021-11-16T07:08:42Z http://eprints.uthm.edu.my/3137/ Optimization of double boiling condition for kelulut honey processing using response surface methodology A. Rahman, Atikah M. Fauzi, Akhmazillah Razali, Faiz QC170-197 Atomic physics. Constitution and properties of matter. Including molecular physics, relativity, quantum theory, and solid state physics This study was conducted to investigate the combined effects of temperature and time of double boiling treatment on the quality of Kelulut honey using Response Surface Methodology (RSM). Three-level factorial design employed nine runs with duplicates under different combination of temperature (30 – 60 °C) and time (10 – 60 min) was developed. Quality of Kelulut honey in this experiment was analyzed under six parameters which are physicochemical properties (pH, moisture content, total solids, and total soluble solids), and nutritional properties (brown pigment and antioxidant activity). Statistical analysis revealed that treatment variables give coefficient of determination, R2 in the range of 46.21 % to 83.16 % that indicates an adequate to strong correlation between the experimental and predicted response values. As treatment temperatureincreases, total solids and total soluble solids increase while moisture content decreases. In addition, treatment conditions give significant effect on brown pigment along with highest R2 value (83.17 %). Theoptimal setting of the experimental factors has been determined by desirability approach at temperature of 60 °C with treatment time of 35 minutes. This study is currently a novel report on optimization of combined temperature and time of double boiling treatment which provides a new insight on Kelulut honey processing. The Italian Association of Chemical Engineering (AIDIC) 2018 Article PeerReviewed text en http://eprints.uthm.edu.my/3137/1/AJ%202019%20%28109%29.pdf A. Rahman, Atikah and M. Fauzi, Akhmazillah and Razali, Faiz (2018) Optimization of double boiling condition for kelulut honey processing using response surface methodology. Chemical Engineering Transactions, 63. pp. 763-768. ISSN 2283-9216 https://www.cetjournal.it/index.php/cet/article/view/CET1863128 |
| spellingShingle | QC170-197 Atomic physics. Constitution and properties of matter. Including molecular physics, relativity, quantum theory, and solid state physics A. Rahman, Atikah M. Fauzi, Akhmazillah Razali, Faiz Optimization of double boiling condition for kelulut honey processing using response surface methodology |
| title | Optimization of double boiling condition for kelulut honey processing using response surface methodology |
| title_full | Optimization of double boiling condition for kelulut honey processing using response surface methodology |
| title_fullStr | Optimization of double boiling condition for kelulut honey processing using response surface methodology |
| title_full_unstemmed | Optimization of double boiling condition for kelulut honey processing using response surface methodology |
| title_short | Optimization of double boiling condition for kelulut honey processing using response surface methodology |
| title_sort | optimization of double boiling condition for kelulut honey processing using response surface methodology |
| topic | QC170-197 Atomic physics. Constitution and properties of matter. Including molecular physics, relativity, quantum theory, and solid state physics |
| url | http://eprints.uthm.edu.my/3137/ http://eprints.uthm.edu.my/3137/ http://eprints.uthm.edu.my/3137/1/AJ%202019%20%28109%29.pdf |