Norawanis Abdul Razak
Thumbnail Image
Preferred name
Norawanis Abdul Razak
Official Name
Norawanis, Abdul Razak
Alternative Name
Razak, N. A.
Razak, Norawanis Abdul
Razak, N. R. Abdul
Razak, Nurul Razliana Abdul
Norawanis, A. R.
Razaki, N. A.
Razak, N. R.
Razak, N. R. A.
Abdul Razak, Norawanis
Main Affiliation
Scopus Author ID
57191646675
Researcher ID
C-3766-2016

Research Output

Filters

17
8 1
17
Reset filters

Settings
Now showing 1 - 10 of 17
  • Publication
    The Effect of Infrared Drying on Orthosiphon Stamineus Leaves Quality
    ( 2021-01-01)
    Palanisamy V.V.
    ;
    Mohd Saifizi Saidon
    ;
    Norawanis Abdul Razak
    ;
    Ismail K.A.
    ;
    Siti Kartini Enche Ab Rahim
    ;
    Sulong M.M.S.
    ;
    Alkhayyat A.
    ;
    Wan Azani Wan Mustafa
    ;
    Salah O.R.
    The dryer system is an important part of the drying of food and herbs, among other things. As a result, a special dryer is needed to keep the food or herbs fresh for as long as possible without killing the good nutrients. In this project, Orthosiphon stamineus herb will be used to dry using an Infrared dryer. Infrared drying involves transferring heat by radiation from a hot source to a lower-temperature substance that has to be heated or dried. The temperature of the heated element determines the peak wavelength of the radiation. The purpose of this project is to design an infrared dryer system and analyze the quality of the dried herb. The Orthosiphon Stamineus have been dried using a 200W Infrared dryer system at 60°C for 2hours. Total phenolic compounds and antioxidant capacity were determined using the Folin-Ciocalteu method and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity assay and evaluated using a UV/VIS Spectrophotometer, respectively. A moisture analyzer was used to look at the changes in moisture content, and a colorimeter was used to look at the colour changes. The result showed that drying O.stamineus under 60°C has significantly affected the herbal leaves quality in terms of moisture content, colour properties, Antioxidant capacity, and Total phenolic content.
  • Publication
    The Effect of Different Waste Material Binders in Relation to Khaya Senegalensis Solid Fuel Pellet Quality
    ( 2023-11-01)
    Ras Izzati Ismail
    ;
    Khor Chu Yee
    ;
    Alina Rahayu Mohamed
    ;
    Mustafa N.M.K.N.
    ;
    Lee Yit Leng
    ;
    Nur Lailina Makhtar
    ;
    Norawanis Abdul Razak
    Fuel pellets are an attractive renewable energy source derived from biomass sources thanks to their uniformity and ease of handling. However, raw biomass and waste material binders have several drawbacks, which include poor physical properties, particularly low density and compositional heterogeneity, which restrict their wider use as a general source of energy. Besides, due to the low energy density, low bulk density, and uneven shape and size of raw biomass, it is very difficult to store and transport biomass in its original form, which decreases transport efficiency. This study investigated the effect of waste material binders (rice husk, corn cob, and sugarcane bagasse) on the mechanical and thermal properties of Khaya Senagalensis pellets. The mechanical and thermal properties were determined according to ASTM standards. Waste material binders have affected pellet quality such as density, bulk density, moisture content, durability, compressive strength, shatter index, water resistance, ash content, volatile matter, fixed carbon, and calorific value. From the analysis, sugarcane bagasse as a binder shows the highest quality pellet in terms of mechanical properties. Sugarcane bagasse produces the highest density (0.967g/cm3), bulk density (0.4094), durability (99.71%), shatter index (98.85%), water resistance (98.35%), and thermal properties, which are the highest volatile matter (94.71%) and the lowest ash content (1.71%). In a nutshell, sugarcane bagasse is a good binder that gives a positive impact to the K.senegalensis pellets in terms of storage and transportation compared to corn cob and rice husk binder.
  • Publication
    Estimating shelf-life of fresh Brazilian spinach: Paper and plastic packaging
    ( 2023-04-24)
    Norawanis Abdul Razak
    ;
    Amran M.A.F.
    ;
    Sharon S.
    ;
    Wei L.T.
    ;
    Abd Razak Shaari
    ;
    Lee Yit Leng
    ;
    Ras Izzati Ismail
    ;
    Sriyana Abdullah
    The selection of packing materials is an important factor to prolong the shelf life of food products, especially for perishable foods or produces. This research was conducted to determine the effect of packing materials (papers and plastics) on fresh Brazilian spinach leaves quality such as moisture content, water activity and total color difference (Δη). The samples were stored at ambient temperature (25 °C) for 16 days. The moisture content and water activity of the samples were measure by moisture analyzer and water activity meter, respectively. The total color difference (Δη) was calculated based on L∗, a∗ and b∗ parameters. Generally, based on overall results, the packing materials significantly affected the quality of fresh Brazilian spinach leaves throughout 16 days of storage period. The results asserted that the paper materials are not suitable to use to pack fresh Brazilian spinach leaves for long period. It is also not recommended to use any paper material to pack fresh produce, especially perishable vegetables and fruits, in protecting their quality. The use of HDPE and PP plastics is recommended to prolong the shelf life of the fresh Brazilian spinach leaves. However, it has a limitation in controlling the changes of leaves color.
  • Publication
    Production of Solid Biofuels From Renewable Resources: A Review
    ( 2023-06-09)
    Ras Izzati Ismail
    ;
    Khor Chu Yee
    ;
    Shaari A.R.
    ;
    Alina Rahayu Mohamed
    ;
    Abdul Halim M.H.B.
    ;
    Rahman A.A.A.
    ;
    Lee Yit Leng
    ;
    Nur Lailina Makhtar
    ;
    Norawanis Abdul Razak
    Increasing concerns over greenhouse gas emissions, volatile fossil fuel prices, and political instability have led to biomass as a renewable energy source. Close cooperation from the government supported by independent bodies also helps produce this effective and sustainable energy source. As a result, the current growth of solid biofuels has increased tremendously. Agricultural, municipal, forest, commercial waste and dedicated energy crops are the main sources of biomass. Due to this biomass's nature, the methods to produce them into solid biofuels are also different. The energy potential of these biomass sources is quite dependent on the use of technology and public awareness. Therefore, this paper review feedstock biomass, processing processes, product types and properties of solid biofuels in terms of mechanical and combustion. The paper also reviews the solid biofuel production situation in Malaysia.
  • Publication
    Mathematical modelling of moisture sorption isotherms by using BET and GAB models
    ( 2020-12-18)
    Sriyana Abdullah
    ;
    Keoh S.C.
    ;
    Hafizah Mohd Johar
    ;
    Norawanis Abdul Razak
    ;
    Abd Razak Shaari
    ;
    Rukunudin I.H.
    Fish cracker is a popular local fish based snack in Malaysia. Besides the raw form which can be consumed directly, it is always eaten in the dried form. Thus study of moisture sorption isotherm of fish cracker is essential as to predict appropriate drying and storage conditions consecutively to enhance its nutrients, taste and aroma. In this study, the moisture sorption isotherms of fish crackers from two manufacturers M1 and M2 were developed by using a static gravimetric method at temperatures of 30, 40 and 50°C and water activity (aw) range of 0.04 to 0.80. It is a relationship between equilibrium moisture content (EMC) and aw at a specified temperature. The isotherms exhibited a sigmoid shaped which classified as type II in Brunauer-Emmett-Teller (BET) classification. The increase of temperature decreased the EMC of fish crackers while increase of aw increased the EMC. There was no significant difference of EMC between manufacturers M1 and M2. The moisture sorption isotherms of fish cracker were fitted into predicted isotherms by Guggenheim-Anderson-de Boer (GAB) and BET models. GAB model was found to be the best fit model of fish crackers' moisture sorption isotherms as compared to BET model.
  • Publication
    Pulsed UV Integrated Infrared Dryer System for Orthosiphon Stamineus Herb.
    ( 2022-01-01)
    Mohd Saifizi Saidon
    ;
    Mohd Sharizan Md Sarip
    ;
    Palanisamya V.V.
    ;
    Norawanis Abdul Razak
    ;
    Azmi A.I.
    ;
    Siti Kartini Enche Ab Rahim
    ;
    Sulong M.M.S.
    ;
    Wan Azani Wan Mustafa
    The drying system is an important part for food and herbs preservation. Therefore, an effective drying system are needed to ensure the increase the shelf life of the food and herb without degrade its good nutrient and bioactive compound. In this study, Orthosiphon stamineus herb was used to dry using an Infrared dryer and combination of Pulsed UV light treatment + Infrared drying. Infrared drying involves transferring heat by radiation from a hot source to a lower-temperature substance that has to be heated or dried, meanwhile the pulsed UV light is a non-thermal treatment. The temperature of the heated element determines the peak wavelength of the radiation. The objective of this study is to design an infrared dryer system and analyze the quality of the dried herb. The Orthosiphon Stamineus have been dried using a 200W Infrared dryer system at 60°C. Total phenolic compounds and antioxidant capacity were determined using the Folin- Ciocalteu method and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity assay measured using a UV/VIS Spectrophotometer. A moisture analyzer was used to look at the changes in moisture content, and a colorimeter was used to look at the colour changes. The result showed that drying Orthosiphon stamineus by using an Infrared dryer and combination of Pulsed UV light treatment + Infrared drying under 60°C has significantly affected the herbal leaves quality in terms of moisture content, colour properties, Antioxidant capacity, and Total phenolic content.
  • Publication
    Mechanical and physical properties of khaya senegalensis solid fuel pellet with different binder percentages
    ( 2021-10-25)
    Ras Izzati Ismail
    ;
    Shaari A.R.
    ;
    Khor Chu Yee
    ;
    Alina Rahayu Mohamed
    ;
    Rahim M.S.b.A.
    ;
    Lee Yit Leng
    ;
    Wan Nur A'tiqah Wan Draman
    ;
    Nur Lailina Makhtar
    ;
    Norawanis Abdul Razak
    ;
    Mohd Riduan Jamalludin
    The characteristics of the solid fuel pellets, such as its strength, durability and density can be used to assess its quality. During the transport and storage, pellets with low strength and durability produces dusts and ultimately resulting in equipment blockage, high pollution emissions, and an increased risk of fire and explosion. Therefore, pellet manufacturing process should be given priority to improve pellet quality. The use of binder in the production of pellets will aid in improving pellet quality. Therefore, this study investigates the influence of different binder percentages on the mechanical properties of K. senegelensis fuel pellets. Durability, unit density, bulk density and diametral compressive strength testing were carried out in compliance with international standards. It was discovered that pellets containing 4% cassava starch binder produces better results, particularly in terms of durability and compressive ldiametral strength.
  • Publication
    The effect of torrefaction reaction temperature on the Elaeis Guineensis Empty Fruit Bunch (EFB) pellet durability and calorific value
    ( 2020-12-18)
    Ras Izzati Ismail
    ;
    Leng L.Y.
    ;
    Nur Lailina Makhtar
    ;
    Rahman A.A.A.
    ;
    Dali J.A.A.
    ;
    Abd Razak Shaari
    ;
    Yee K.C.
    ;
    Alina Rahayu Mohamed
    ;
    Mohd Riduan Jamalludin
    ;
    Norawanis Abdul Razak
    ;
    Wan Nur A'tiqah Wan Draman
    Empty Fruit Bunch (EFB) are not being fully utilized for energy production due to its high moisture content, low density, having bulky characteristics and low calorific value. In order to improve characteristic of Elaeis Guineensis empty fruit bunch as fuel, pre-treatment process is necessary to overcome these shortcomings. Therefore, the aim of this research is to examine the effect of torrefaction reaction temperature on the Elaeis Guineensis pellet energy characteristics. The observed pellet qualities include the pellet durability and calorific value of the pellet. The torrefaction of empty fruit bunch was conducted in a fixed-bed reactor at 200 C, 220 C, 240 C and 260 C. The torrefied sample was pelletized, analysed and tested to examine the characteristics of empty fruit bunch biomass as fuel. The pelletization process was carried out by using the cold single press pelletizer and using cassava starch as binder. At higher torrefaction temperature, the decomposition of cellulose and lignin become more prominent. At the torrefaction temperature 260 C, the gross calorific value is the highest due to the removal of moisture, release of volatile matter and the decomposition of biomass components such as hemicellulose, cellulose and lignin which resulted in energy densification. By comparing the torrefied empty fruit bunch at 260 C with the untorrefied empty fruit bunch, it was found that the torrefaction increased the energy densification and pellet qualities of empty fruit bunch that can be utilized as biomass energy sources in renewable energy.
  • Publication
    Changes in the physical and chemical properties of C. nutans herbal leaves dried under different drying methods
    ( 2021-05-24)
    Sriyana Abdullah
    ;
    Rafidah Nordin
    ;
    Rzemin M.A.A.
    ;
    Norawanis Abdul Razak
    Drying is a well-known preservation method that uses to extent the shelf life of food materials during storage. In herbal industry, the drying is conducted by using several methods. It is believed that drying methods could affect the herbs physical and chemical properties. In this project, the effects of different drying methods on colour changes, rehydration ratio and bioactive constituent of C. nutans herb were investigated. The herb was dried under sunlight, shade, vacuum oven, and microwave. Results showed that the dried leaves have better retention of TPC and higher antioxidant activity as compared to the fresh leaves. Vacuum oven dried samples showed the highest antioxidant activity and significantly high in TPC. Besides, vacuum and under shade dried herbal leaves had no significant effect on the colour changes. Moreover, leaves dried under vacuum oven was also observed to exert the highest rehydration ratio due to less cell breakdown during drying. Therefore, vacuum drying has greater performance in term of retaining colour, less microstructure changes and greater TPC and antioxidant activity. It could be suggested that by adding vacuum to other drying methods may able to enhance the herbal quality.
  • Publication
    Effect of initial moisture content on physical properties of Orthosiphon stamineus ground powder during storage
    ( 2020-12-18)
    Norawanis Abdul Razak
    ;
    Rahim N.A.S.A.
    ;
    Abd Razak Shaari
    ;
    Lee Yit Leng
    Initial moisture content of ground powder is very important factor in maintaining the physical quality of the product during storage. This research was conducted to investigate the effect of initial moisture content of Orthosiphon stamineus ground powder on physical properties such as moisture content, water activity and colour properties during short term storage period. In this research, the experimental treatments were arranged in a completed randomized design (CRD) that consisted of two main factors which were initial moisture content (8, 13 and 20 %) and storage period (0, 2, 4, 6, 8 and 10 weeks). The changes of moisture content, water activity and colour properties were analyzed using moisture analyzer, water activity meter and chroma meter, respectively. From the results, it was revealed that the best initial moisture content to maintain the quality of O. stamineus ground powder was 13 %. At early of storage period, moisture content and water activity were slightly reduced and they started to stable at week 8 to 10. The consistency of moisture content and water activity is expected to last for the next 6 months under same storage condition. However, it could be observed that the colour of O. staminus ground powder was slightly affected during short term storage.
      1