Pampanga State Agricultural University

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Drying And Storage Characteristics Of Herbs Using Wicrowave Drying (Record no. 15601)

MARC details
000 -LEADER
fixed length control field 03171ntm a2200169 a 4500
001 - CONTROL NUMBER
control field 134488
003 - CONTROL NUMBER IDENTIFIER
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005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250408094536.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230201n 000 0 eng d
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Tamsi, Raemae M.
245 00 - TITLE STATEMENT
Title Drying And Storage Characteristics Of Herbs Using Wicrowave Drying
Medium [manuscript] /
Statement of responsibility, etc. Raemae M. Tamsi.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Magalang, Pampanga :
Name of publisher, distributor, etc. Pampanga State Agricultural University,
Date of publication, distribution, etc. August 2021.
300 ## - PHYSICAL DESCRIPTION
Extent 99 leaves ;
Dimensions 28 cm. + 1 computer disc (4 3/4 in.)
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note This study was conducted to establish the drying and storage characteristics of Berbs using microwave drying using Unianova Method SSType 3. The effects of the parameters such as power inputs (720 W and 900 W) and drying time (120 seconds and §50 seconds) on the response variables such as drying rate, moisture content, rehydration ratio, storage characteristics, physical properties, and nutritional analysis were evaluated. the study consisted of 12 runs per commodity. Results show that the drying time of lemongrass, oregano, and basil in Treatment 4 P2T2) has a significant effect on the drying rate of the said herbs. Treatment 4 consists of gewer setting and drying time of 900 W and 150 seconds with a drying rate of 0.33 g/m'sec and 64.51% of moisture removed for lemongrass, 0.30 g/m?-sec drying rate, and _ 93.74% moisture removed for oregano and 0.20 g/m?-sec drying rate and 87.99% moisture vemoved for basil. Treatment 4 has overall good rehydration characteristics found at 90°C water treatment. Treatment 4 also has prevailing storage characteristics for the lemongrass, ' @egano, and basil in comparison to the other treatments. With regards to sensory evaluation, Treatment 4 is significant in terms of aroma as a tea and general acceptability for lemongrass and oregano, while Treatment 4 is svgnificantly different in all sensory evaluation parameters except in taste as a tea for basil. in addition, Treatment 4 was subjected to cost and return analysis and was established to be economically viable. With a return on investments of 95.43% for lemongrass, 204.77% for oregano, and 173.51% for basil, these herbs can be sold for Php 840.00 per kilogram, Php 1,822.00 per kilogram, and Php 1,713.00 per kilogram, respectively. With these results on drying rate, moisture content, rehydration and storage characteristics, and sensory analysis, Treatment 4 was subjected to nutritional analysis. The results of the analysis show that lemongrass has 6.80% of crude protein, 13.37% moisture content, and 10.99% ash content. Oregano contains 10.41% of crude protein, 7.34% moisture content, and 19.98% ash content while basil has 19.03% of crude protein, 12.99% moisture content, and 14.49% ash content. Fresh herbs were also subjected to nutritional analysis for their crude protein content, results show 3.30% for lemongrass, 1.40% for oregano, and 2.16% for basil. These values correspond to every gram of the samples.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Tanguilut, Mari Rowena C.,
Relator term Adviser.
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Total checkouts Full call number Barcode Date last seen Price effective from Koha item type
      Not for loan BSAg Eng'g PSAU OLM PSAU OLM Dissertation, Theses 02/01/2023   UT T15 2021 UT12393 04/08/2025 04/08/2025 Theses