Zaliman Sauli
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Preferred name
Zaliman Sauli
Official Name
Zaliman, Sauli
Alternative Name
Sauli, Zaliman B.
Sauli, Zaliman
Sauli, Z.
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Scopus Author ID
24554644300
Researcher ID
FWC-2779-2022

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Kinetics, mass transport characteristics, and structural changes during air-drying of purple yam (Dioscorea Alata L.) at different process conditions

2017 , Flordeliza C. De Vera , Leif Anthony B. Comaling , Iya Ray Alyanna M. Lao , Alvin R. Caparanga , Zaliman Sauli

This experiment was designed to follow the 2k factorial design to study the effects of the three drying parameters on the drying characteristics and effective moisture diffusivity and to fit each run performed on the best thin-layer drying kinetics model. Raw purple yam samples were pre-treated and undergone the designed drying procedures at which the weight of the samples were recorded every minute until such time that the sample weights become constant. Scanning Electron Microscopy (SEM) is utilized for qualitative analysis of the dried samples. The number of pores per unit area and the overall aesthetics of the surface of the dried samples were compared also using SEM. Considering the qualitative analysis conducted on the samples from the images of SEM, dried samples from run 2 has the most desirable conditions such as high temperature and low air velocity for drying because the samples from this run have large pore diameters with minimal cell breakages.

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Determination of drying kinetics and sorption isotherm of black pepper (Piper Nigrum)

2017 , Flordeliza C. De Vera , Vanessa Bernadette B. Atienza , Jomicah B. Capili , Zaliman Sauli , Mohamad Halim Abd. Wahid

In the present study of food products, determination of the drying characteristics of black pepper using an oven is not yet completely established. This study aimed to determine the drying kinetics and sorption isotherm of black pepper using a convective oven at 30°C, 40°C and 50°C. The data gathered in this study were used to fit in selected mathematical models for drying kinetics and sorption isotherm. Among these models, the Midilli model (MR=0.5338exp(0.7273t-0.0551)+-0.0005t for 30°C, MR=0.5814exp(0.6293t-0.0764)+ -0.0008t for 40°C and MR=0.3187exp(1.1777t-0.0466)+ -0.0011t for 50°C) was the best fit to explain the moisture transfer in black pepper, while the GAB Model (m/0.1302=((0.1906)( 0.7811)aw)/(1-(0.7811)aw)[1-(0.7811)aw+(0.1906)( 0.7811)aw])) was for the equilibrium moisture content and water activity relationship. After evaluating the data, the drying characteristics of black pepper at 40°C yielded better results than 30°C and 50°C. XLSTAT and ANOVA Add-in of Microsoft Excel was the software used to compute for the necessary values in the assessment of the mathematical models for this study.

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Kinetics, mass transport characteristics, and structural changes during air-drying of purple yam (Dioscorea Alata L.) at different process conditions

2017 , Flordeliza C. De Vera , Leif Anthony B. Comaling , Iya Ray Alyanna M. Lao , Alvin R. Caparanga , Zaliman Sauli

This experiment was designed to follow the 2k factorial design to study the effects of the three drying parameters on the drying characteristics and effective moisture diffusivity and to fit each run performed on the best thin-layer drying kinetics model. Raw purple yam samples were pre-treated and undergone the designed drying procedures at which the weight of the samples were recorded every minute until such time that the sample weights become constant. Scanning Electron Microscopy (SEM) is utilized for qualitative analysis of the dried samples. The number of pores per unit area and the overall aesthetics of the surface of the dried samples were compared also using SEM. Considering the qualitative analysis conducted on the samples from the images of SEM, dried samples from run 2 has the most desirable conditions such as high temperature and low air velocity for drying because the samples from this run have large pore diameters with minimal cell breakages.

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