Impacts of different drying strategies on drying characteristics, the retention of bio-active ingredient and colour changes of dried Roselle

Thing Chai Tham; Mei Xiang Ng; Shu Hui Gan; Lee Suan Chua; Ramlan Aziz; Luqman Chuah Abdullah; Sze Pheng Ong; Nyuk Ling Chin; Chung Lim Law

doi:10.1016/j.cjche.2017.05.011

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Impacts of different drying strategies on drying characteristics, the retention of bio-active ingredient and colour changes of dried Roselle

Separation Science and Engineering | Updated：2026-01-06

- Impacts of different drying strategies on drying characteristics, the retention of bio-active ingredient and colour changes of dried Roselle
- Impacts of different drying strategies on drying characteristics, the retention of bio-active ingredient and colour changes of dried Roselle
- 中国化学工程学报（英文版） 2018年26卷第2期页码：303-316
- Affiliations：
  
  1. 2 Institute of Bioproduct Development, Universiti Teknologi Malaysia, UTM,, Skudai,Johor Bahru,Malaysia,81310
  2. 3 Department of Chemical and Environmental Engineering, Universiti Putra Malaysia, UPM, Serdang,Selangor,Malaysia,43400
  3. 4 Department of Process and Food Engineering, Universiti Putra Malaysia, UPM, Serdang,Selangor,Malaysia,43400
- Author bio：
- Funds：
- DOI：10.1016/j.cjche.2017.05.011
  中图分类号：
- 纸质出版：2018
- Accepted：
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Thing Chai Tham, Mei Xiang Ng, Shu Hui Gan, 等. Impacts of different drying strategies on drying characteristics, the retention of bio-active ingredient and colour changes of dried Roselle[J]. 中国化学工程学报（英文版）, 2018,26(2):303-316.

Thing Chai Tham, Mei Xiang Ng, Shu Hui Gan, Lee Suan Chua, Ramlan Aziz, Luqman Chuah Abdullah, Sze Pheng Ong, Nyuk Ling Chin, Chung Lim Law. Impacts of different drying strategies on drying characteristics, the retention of bio-active ingredient and colour changes of dried Roselle[J]. Chin.J.Chem.Eng., 2018, 26(2): 303-316.
Thing Chai Tham, Mei Xiang Ng, Shu Hui Gan, 等. Impacts of different drying strategies on drying characteristics, the retention of bio-active ingredient and colour changes of dried Roselle[J]. 中国化学工程学报（英文版）, 2018,26(2):303-316. DOI： 10.1016/j.cjche.2017.05.011.

Thing Chai Tham, Mei Xiang Ng, Shu Hui Gan, Lee Suan Chua, Ramlan Aziz, Luqman Chuah Abdullah, Sze Pheng Ong, Nyuk Ling Chin, Chung Lim Law. Impacts of different drying strategies on drying characteristics, the retention of bio-active ingredient and colour changes of dried Roselle[J]. Chin.J.Chem.Eng., 2018, 26(2): 303-316. DOI： 10.1016/j.cjche.2017.05.011.

摘要

Abstract

The drying kinetics of Roselle (Hibiscus sabdariffa L.) of variety Terengganu (UMKL-1) and the quality attribution of Roselle were studied. The experiments were conducted using four different drying methods

including solar greenhouse drying (SD)

solar greenhouse with intermittent heat pump drying (SIHP)

hot air drying (HA) and heat pump drying (HP). Among the four drying methods

HP achieved the highest drying rate at a range from 0.054 g H

O·(g DM)

-1

·min

-1

to 0.212 g H

O·(g DM)

-1

·min

-1

while SD had the lowest drying rate

measured at 0.042 g H

O·(g DM)

-1

·min

-1

. The analysis on colour kinetics revealed that there is no significant colour loss (p 0.05) observed from HP's dried Roselle. Greater amount of flavonoid compounds i.e. protocatechuic acid was found in SD and SIHP dried finished product whereas HP's dried Roselle contains higher percentage of catechin as compared to other drying methods.

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