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
    Hot air drying of Brazilian spinach leaves
    ( 2024-03)
    Norawanis Abdul Razak
    ;
    Lim Teik Wei
    ;
    Lee Yit Leng
    ;
    Sriyana Abdullah
    Brazilian spinach is one of the best leafy vegetables with tons of nutrients and has a range of health benefits. Its quality also determines the acceptance of customers to buy and consume it. The common method to extend the shelf life of the spinach is through drying treatment and preserving the color and texture quality of the leaves. Therefore, this study aimed to determine the drying characteristics of Brazilian spinach and investigate the effect of drying temperature on the color and texture quality of Brazilian spinach. Brazilian spinach leaves were dried using a hot air dryer under different temperatures (30, 50, 70 and 90C). Results showed that the drying rate increased when temperature increased. It was found that the Midili model gave the best fitting to the experimental moisture ratio for a specific drying treatment. Drying the Brazilian spinach leaves at 50C was the best condition for preserving their color and texture properties.
      12  32
  • Publication
    Hot Air Drying of Brazilian Spinach Leaves
    (Universiti Malaysia Perlis, 2024-03-01)
    Norawanis Abdul Razak
    ;
    Lim Teik Wei
    ;
    Lee Yit Leng
    ;
    Sriyana Abdullah
    Brazilian spinach is one of the best leafy vegetables with tons of nutrients and has a range of health benefits. Its quality also determines the acceptance of customers to buy and consume it. The common method to extend the shelf life of the spinach is through drying treatment and preserving the color and texture quality of the leaves. Therefore, this study aimed to determine the drying characteristics of Brazilian spinach and investigate the effect of drying temperature on the color and texture quality of Brazilian spinach. Brazilian spinach leaves were dried using a hot air dryer under different temperatures (30, 50, 70 and 90°C). Results showed that the drying rate increased when temperature increased. It was found that the Midili model gave the best fitting to the experimental moisture ratio for a specific drying treatment. Drying the Brazilian spinach leaves at 50°C was the best condition for preserving their color and texture properties.
      1  7