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.
Highlights
Electron microscopy is a method of using a beam of electron instead of light that interact with the atom in the sample
In this study, the objective of the study was to dry the skin of duku which would make the skin turn into a cocoon likes and would make the fruit flesh inside the fruit to experience a passive modified atmosphere
It was expected that the treatment of Infrared emitter (IRE) at 10 cm would follow the hypotheses, even though duku’s treated with infrared at IRE 10 cm showing a higher texture due to infrared drying but its texture had a similar tendency to the control
Summary
Electron microscopy is a method of using a beam of electron instead of light that interact with the atom in the sample This interaction is in the form of sample reflectance which contain the information of the sample. The image produced by SEM is a result of a reflectance of heat, emission of low energy and high energy backscattered electrons, light emission which due to the beam of electron will contain the detail information about the properties of the surface of the sample. These signals were converted into a very detailed image. SEM is used to visualize the structure of food materials because it combines several features of both light microscopy and transmission electron microscopy (Aguilera et al, 2000; Falcone et al, 2006)
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