Development of an Improved Pitaya Juice Processing System - Abd Rahman, Nur 'Aliaa;Mustapa Kamal, Siti Mazlina;Taip, Farah Saleena
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The processing of tropical fruit juice has improved nowadays. Pitaya is one of the tropical fruits that have attracted the attention of consumers, fruit growers and also entrepreneurs in Malaysia. Since pitaya processing has just developed, more research should be conducted to increase the production quality of pitaya product such as fruit juice. In this research, pitaya juice production operations were studied from the peeling process to the production of clear pitaya juice using enzyme. Further research was done to develop a process flow sheet for the production of pitaya juice at…mehr

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Produktbeschreibung
The processing of tropical fruit juice has improved nowadays. Pitaya is one of the tropical fruits that have attracted the attention of consumers, fruit growers and also entrepreneurs in Malaysia. Since pitaya processing has just developed, more research should be conducted to increase the production quality of pitaya product such as fruit juice. In this research, pitaya juice production operations were studied from the peeling process to the production of clear pitaya juice using enzyme. Further research was done to develop a process flow sheet for the production of pitaya juice at laboratory-scale. Laboratory-scale processing was carried out to resemble the large-scale processing in the industry. Calculation of material balance was done based on the process flow sheet developed. Data obtained from this research can be used as a base for developing a large-scale pitaya juice production process at industrial level.
Autorenporträt
Nur 'Aliaa Abd Rahman received her Bachelor's degree in Process and Food Engineering and MSc. in Food Engineering from Universiti Putra Malaysia (Malaysia) in 2007 and 2009 respectively. She is currently pursuing her Ph.D. studies in Chemical Engineering at The University of Manchester, United Kingdom.