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Effects of Different Exposure Time of Fennel Oil on Postharvest Quality of<br />

Vacuum-Packaged Wax Apple (Syzygium Samarangenese (Blume) Merril<br />

and L.M. Perry) At Low Temperature<br />

Ang Yee Sheuan<br />

Supervisor: Dr. Ng Lee Chuen<br />

Bachelor of Science Agrotechnology (Postharvest Technology)<br />

School of Food Science and Technology<br />

The compositions of nutritional value in honey are various as for it originating from<br />

different species. Unfortunately, a well-conducted guideline for stingless bee honey<br />

(SBH) is not yet developed. The aim of this study is to determine the microbiological<br />

properties in relation to physicochemical properties of SBH after thermal treatment.<br />

SBH were heat treated at 45°C for different time period (0, 30, 60, 90 and 120<br />

minutes). Results indicated that the total microbial activity based on Fluorescein<br />

diacetate analysis (FDA) was significantly reduced to 63.755 and 62.434 respectively<br />

of thermal treatment for 90 and 120 min compared to control (67.127 µg FDA . g -1<br />

SBH . hr -1 of incubation). However, the moisture content in all thermal treatments<br />

duration were not significantly different at p

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