Optimization of heat sterilization on mango fruit (mangifera indica) puree and effects towards cancer treatment
Cancer is a disease Which known throughout the world. There are many available commercial and alternative treatments to treat cancer. Mango (Mangifera indica L.) is one the popular tropical fruits found in Malaysia. Mango is a wide variety that can easily be found in this country. It is known for...
| Main Authors: | , , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
IIUM Press
2011
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/20915/ http://irep.iium.edu.my/20915/ http://irep.iium.edu.my/20915/1/optimization_of_heat_-_C4.pdf |
| Summary: | Cancer is a disease Which known throughout the world. There are many available
commercial and alternative treatments to treat cancer. Mango (Mangifera indica L.) is
one the popular tropical fruits found in Malaysia. Mango is a wide variety that can easily
be found in this country. It is known for its vibrant flesh colour, juicy texture, sweet
flavour, vitamins and minerals. Besides that, mango also contains anticancer and
antiprollferation properties. Siamese mango was selected for optimization of puree
sterilization. The Design Expert software version 6.0.8 was used to design the experiment
to optimize puree sterilization conducted using Central Composite Design with to factor
which are variation of temperature (85°C-95°C) and time (1-16 minutes). The optimum
condition for the sterilization treatment was at 90°C and 30 seconds holding time. |
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