Influence of Heating Intensity and Drying Time of Oven and Microwave on the Moisture and Water Activity of the Gynura procumbens Leaves

Wan Farah Aina Wan Ahmadi, So’bah Ahmad and Suzaira Bakar
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Wan Farah Aina Wan Ahmadi: School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40400 Shah Alam, Selangor Malaysia
So’bah Ahmad: School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40400 Shah Alam, Selangor Malaysia
Suzaira Bakar: School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40400 Shah Alam, Selangor Malaysia

International Journal of Research and Scientific Innovation, 2024, vol. 11, issue 9, 722-726

Abstract: The heating intensity and drying time by drying using oven and microwave were studied for moisture content and water activity of the Gynura procumbens leaves. Drying was conducted by using oven and microwave drying at varied temperature, power and drying time. The result demonstrated that microwave drying at 375W for 21.50 minutes and 925W for 58.50 minutes effectively reduced moisture content and water activity more efficiently than oven drying at 47.5°C and 62.50°C, with 7.50 and 12.50 hours drying time, respectively. Hence, these findings highlight the efficiency of microwave drying in producing shelf-stable Gynura procumbens leaves which can be used for pharmacological purposes.

Date: 2024
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