Sriyana Abdullah
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Preferred name
Sriyana Abdullah
Official Name
Sriyana, Abdullah
Alternative Name
Abdullah, S.
Main Affiliation
Scopus Author ID
57215616236
Researcher ID
CBB-0793-2022

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  • 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
    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.