The effect of infrared drying to the microstructural structure and texture of whole Duku intact skin by means of scanning electron microscopy (SEM) technique

Authors

  • Laila Rahmawati Universitas Sriwijaya, Faculty of Agriculture, Ph. D. Alumni of PMDSU Program, Graduate School, Kampus Unsri Indralaya Jl. Palembang Prabumulih KM 32, 30662 Palembang, Indonesia, Tel. : +62 81326642321 https://orcid.org/0000-0001-6351-3282
  • Daniel Saputra Universitas Sriwijaya, Faculty of Agriculture, Department of Agricultural Technology, Agricultural Engineering Study Program, Kampus Unsri Indralaya Jl. Palembang Prabumulih KM 32, 30662 Palembang, Indonesia, Tel. : +62 852779407485 https://orcid.org/0000-0001-6264-8708
  • Kaprawi Sahim Universitas Sriwijaya, Faculty of Engineering, Department of Mechanical Engineering, Kampus Unsri Indralaya Jl. Palembang Prabumulih KM 32, 30662 Palembang, Indonesia, Tel. : +62 85273962107
  • Gatot Priyanto Universitas Sriwijaya, Faculty of Agriculture, Department of Agricultural Technology, Agricultural Product Technology Study Program, Kampus Unsri Inderalaya Jl., Palembang Prabumulih KM 32, 30662 Palembang, Indonesia, Tel.: +62 81233463906 https://orcid.org/0000-0002-0028-5005

DOI:

https://doi.org/10.5219/1234

Keywords:

Infrared, drying, SEM Image, duku

Abstract

The Infrared method has the potential to extend the shelf life of duku fruit by drying the duku’s skin into "shell likeness". Duku’s skin drying using infrared method could change the shape and characteristics of duku’s skin which would significantly affect the length of fruit shelf life. The texture of duku’s skin for the treatment of infrared emitter distance of
6 cm, temperature of 400 °C and exposure time of 80 seconds was increasing with the storage time which made the fruit inside the skin to experience a passive modified atmosphere and increase the shelf life of duku. The 3D visual depiction of the optimization result on drying process using infrared had the largest porosity and cavity value in the treatment of infrared emitter distance of 10 cm, temperature of 300 °C, and exposure time of 80 seconds. At the magnification of 2500 times, with a resolution of 10 mm, it was found that the porosity and thickness of the duku’s void were greater than duku fruit without treatment. The result of the porosity also found that drying process with the infrared emitter distance of 6 cm at temperature of 400 °C, and exposure time of 80 seconds has more stable porosity (without collapsing) which confirmed the result found on the texture of the skin. The results of scanning electron microscopy analysis and 3D visual analysis confirmed the results of optimization that had previously performed in the drying process of duku fruit using infrared method.

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Published

2020-05-28

How to Cite

Rahmawati, L., Saputra, D., Sahim, K., & Priyanto, G. (2020). The effect of infrared drying to the microstructural structure and texture of whole Duku intact skin by means of scanning electron microscopy (SEM) technique. Potravinarstvo Slovak Journal of Food Sciences, 14, 292–299. https://doi.org/10.5219/1234