Abd Razak Shaari
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Preferred name
Abd Razak Shaari
Official Name
Abd Razak, Shaari
Alternative Name
Shaari, Abdul Razak
Shaari, A. R.
Main Affiliation
Scopus Author ID
57223411419
Researcher ID
FXJ-3397-2022

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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.

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Moisture adsorption isotherms of dried Ficus deltoidea herbal leaves at Different Temperatures

2020 , N F Jamaluddin , Norawanis Abdul Razak , Abd Razak Shaari

Ficus deltoidea is a popular traditional medicine that widely used to treat various kind of diseases because of its high number of phenolic contents. In order to meet the demand of the high usage in the market, it is very important to study the behaviour of the dried herbal leaves to prolong the shelf life during storage. Hence, the study of moisture adsorption isotherm is one of the crucial parameters to minimize the deterioration of the quality. The moisture adsorption data of dried Ficus deltoidea leaves were monitored using gravimetric static method. Six different saturated salts such as potassium chloride, sodium chloride, sodium nitrate, magnesium nitrate, magnesium chloride and potassium acetate were utilized in this experiment. The equilibrium relative humidity range was setup between 23 to 86 %. Three different temperatures of 8, 30, 40 °C were used as a treatment of experiment. From the final results, it is clearly claimed that the moisture adsorption isotherm data exhibited J shaped and type III of Brunauer, Emmet and Teller (BET) classification. In addition, the results of experimental data as shown that the best mathematical model fitted to Peleg model compared to GAB and Oswin models.

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Antioxidant capacity and total phenolic content of fresh, oven-dried and stir-fried tamarind leaves

2017 , Lee Yit Leng , Mohd Nadzrin Mohammad Radzi , Abd Razak Shaari , Norawanis Abdul Razak , Khor Chu Yee

The aim of this study was to compare the antioxidant capacity and total phenolic content as well as the chemical groups of fresh, oven-dried and stir-fried tamarind (Tamarindus indica L.) leaves. Methanol was used for extraction of fresh, oven-dried and stir-fried tamarind leaves. The stir-fried leaves were prepared using medium heat for 10 minutes prior to extraction and chemical analysis while dried leaves were obtained by oven drying at 60°C for 3 hours. The stir-fried leaves had significantly highest total phenolic content (TPC) (139.87 mg/g) and percentage DPPH radical-scavenging inhibition (69.92%) while the fresh leaves had the lowest TPC (39.31 mg/g) and antioxidant capacity (16.46%). The FTIR spectral data suggest that the heat treatment increased the amine groups as well as the antioxidant capacity of the tamarind leaves. To increase the antioxidant capacity, the tamarind leaves should be prepared in a stir-frying process.

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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. , Lee Yit Leng , Abd Razak Shaari

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.

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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.

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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.

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The effect of different khaya senegalensis raw feedstock particle sizes on solid fuel pellet quality

2020-07-09 , Ras Izzati Ismail , Usamah M.I. , Abd Razak Shaari , Yee K.C. , Alina Rahayu Mohamed , Mohd Riduan Jamalludin , Norawanis Abdul Razak , Leng L.Y. , Nur Lailina Makhtar , Rosli M.U.M.

In recent years, the usage and demand for biomass pellet has been increasing due to the need of substitution for non-renewable energy source. Therefore, high quality solid fuel is in need to cater this demand. Pellet qualities such as durability, calorific value and density are different depending on the type of material, size of particle and the density of the feedstock. In this study, the durability, calorific value and unit density of Khaya Senegalensis pellet was investigated. This was done to identify the optimum particle size to obtain the best qualities of pellet possible. The ground biomass material was separated into 0.15 mm, 0.50 mm and 1.00 mm particle sizes, pelletized and ultimately the pellet durability, calorific value and unit density were tested in this study. It was found that 0.15 mm particle size resulted in the highest pellet durability, and density value. 1.00 mm particle size pellet has the highest calorific value. As a conclusion, different raw biomass feedstock particle size will affect the durability, density and calorific value of pellet.

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