000			02486nam a22001817a 4500
003			OSt
005			20240919160738.0
008			240829b |||||||| |||| 00| 0 eng d
040			_aMMSU _cULS
100			_aGaniron, Rhea S.
245			_aDrying kinetics of moringa oleifera-periyakulam 1 flesh and seed using automated multi-economy heat pump dryer / _cRhea S. Ganiron, Jhonamae G. Pambid
260			_aCity of Batac: _bMMSU, _c2024.
300			_axiv, 115 leaves : _c29 cm
500			_aUTHESIS (Bachelor of Science in Agricultural and Biosystems Engineering)
504			_aBibliography: leaves 71-73
520			_aMoringa oleifera has a long history of therapeutic usage in ayurvedic medicine and other complementary and alternative medicine systems. Among its various parts, Moringa pods have gained attention for their nutritional contents. Understanding the interplay between drying conditions and the unique qualities of M. oleifera- PKM 1 variety is vital for optimizing drying processes while preserving their nutritional and medicinal value. This study investigates the drying kinetics of Moringa oleifera- PKM1 flesh and seeds using a heat pump dryer, focusing on the effects of temperature, relative humidity, and airflow velocity. The research aims to determine the optimal maturity stage for drying Moringa oleifera to preserve color, rehydration potential, and phytochemical content. Experiments were conducted with samples at 4, 5, and 6 weeks of maturity, subjected to various drying conditions. Results indicate that the 4-week maturity stage offers the best quality, maintaining color retention and phytochemical properties. The accurate fit for predicting the drying behavior across all stages based on the highest coefficient of determination (R²) and lowest RMSE with values of these findings can inform improved drying techniques, enhancing the quality and nutritional value of dried Moringa products. The Page model yielded R² values of 0.995, 0.999, and 0.996 for 4-, 5-, and 6-week maturities of flesh, respectively. For M. oleifera seed, provided the best prediction with R² values of 0.998, 0.998, and 0.997 for the respective maturities. Additionally, Page’s model predicted the lowest RSME values for both flesh and seed at 4-, 5-, and 6-week maturities, with values of 0.003, 0.014, and 0.016, respectively. Similarly, for M. oleifera seed, with RSME values of 0.007, 0.015., and 0.022, respectively.
942			_2lcc _cTHEDIS
999			_c23388 _d23388