Abstract
The Cassia alata leaf is widely used for the medical uses as it is beneficial for treatment of skin diseases such as purities, eczema and allergy. The moisture sorption behavior included desorption and adsorption of C. alata leaves were investigated using standard static gravimetric method. The sorption isotherm was obtained at ambient temperature 24 °C and with the equilibrium relative humidity (ERH) range from 11.3 to 84.3 %. The equilibrium moisture content (EMC) of C. alata increased from 8.67 to 28.50 g water/dry matter with increasing ERH during desorption. It is similar to adsorption which the EMC increased from 21.28 to 32.85 g water/dry matter. The color quality of C. alata leaves were lower with increasing the ERH.
Highlights
An increase population’s awareness about the negative effect on consuming synthetic medicine urge the community to find the alternative treatment using natural herb product
The moisture sorption isotherms of the Cassia alata leaves were determined at ambient temperature (24 ̊C) and different relative humidity range from 11.30 to 84.34 %
The equilibrium moisture content of Cassia alata increased for both adsorption and desorption process
Summary
An increase population’s awareness about the negative effect on consuming synthetic medicine urge the community to find the alternative treatment using natural herb product. In order to perform good quality of herb, it is crucial to get appropriate moisture content of the herb during the drying process. To reduce the moisture content, it is necessary to submit these herbs to a dehydration process. The moisture sorption isotherm are divided into two (adsorption) by addition of water to dry sample and (desorption) by removing the water from wet sample [2]. In addition to moisture content, the color of the dehydrated herbs is another important quality factor, which is affected by the operation conditions. Food color usually is the first quality parameter evaluated by consumers and is critical in the acceptance of the products. Color measurement is an objective parameter for the evaluation of quality changes during herb processing, and storage [3]
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