Enhanced freshwater production using finned-plate air gap membrane distillation (AGMD)
The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken burger during storage at 4 ± 1°C was investigated. Differences between treatments parameters means were separated using analysis of variance (ANOVA). There was no significant difference in fat, protein, an...
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| Format: | Conference or Workshop Item |
| Language: | English English English |
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EDP Sciences
2017
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| Online Access: | http://irep.iium.edu.my/53770/ http://irep.iium.edu.my/53770/ http://irep.iium.edu.my/53770/ http://irep.iium.edu.my/53770/1/53770_Enhanced%20Freshwater_complete.pdf http://irep.iium.edu.my/53770/13/53770_Enhanced%20freshwater%20production_scopus.pdf http://irep.iium.edu.my/53770/18/53770_Enhanced%20freshwater%20production.pdf |
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iium-53770 |
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eprints |
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iium-537702017-11-01T03:06:43Z http://irep.iium.edu.my/53770/ Enhanced freshwater production using finned-plate air gap membrane distillation (AGMD) Perves Bappy, Mohammad Jabed Bahar, Rubina Ibrahim, Shaliza Mohamed Ariff, Tasnim Firdaus TD Environmental technology. Sanitary engineering TP Chemical technology The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken burger during storage at 4 ± 1°C was investigated. Differences between treatments parameters means were separated using analysis of variance (ANOVA). There was no significant difference in fat, protein, and ash contents of the burgers. The increase in PHWE levels increased the cooking yield and moisture retention (MR) in the treated burger from 59.82% to 66.99% and from 44.27% to 54.73%, respectively. The treated burgers had significantly (p < 0.05) higher phenolics than untreated. The pH of the burger was decreased with the increase of storage time. As the storage period increased, thiobarbituric acid reactive substance and plate count were increased in untreated burger. The sensory results showed no significant difference in overall acceptability of the burger. The addition of PHWE to chicken burgers improved its quality during storage for up to 10 days at 4 ± 1°C. EDP Sciences 2017-04-05 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/53770/1/53770_Enhanced%20Freshwater_complete.pdf application/pdf en http://irep.iium.edu.my/53770/13/53770_Enhanced%20freshwater%20production_scopus.pdf application/pdf en http://irep.iium.edu.my/53770/18/53770_Enhanced%20freshwater%20production.pdf Perves Bappy, Mohammad Jabed and Bahar, Rubina and Ibrahim, Shaliza and Mohamed Ariff, Tasnim Firdaus (2017) Enhanced freshwater production using finned-plate air gap membrane distillation (AGMD). In: 2016 International Symposium on Civil and Environmental Engineering, ISCEE 2016, 5-6 December 2016, Novotel Melaka,. https://www.matec-conferences.org/articles/matecconf/pdf/2017/17/matecconf_iscee2017_06014.pdf 10.1051/matecconf/201710306014 |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
International Islamic University Malaysia |
| building |
IIUM Repository |
| collection |
Online Access |
| language |
English English English |
| topic |
TD Environmental technology. Sanitary engineering TP Chemical technology |
| spellingShingle |
TD Environmental technology. Sanitary engineering TP Chemical technology Perves Bappy, Mohammad Jabed Bahar, Rubina Ibrahim, Shaliza Mohamed Ariff, Tasnim Firdaus Enhanced freshwater production using finned-plate air gap membrane distillation (AGMD) |
| description |
The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken burger
during storage at 4 ± 1°C was investigated. Differences between treatments parameters means were
separated using analysis of variance (ANOVA). There was no significant difference in fat, protein, and
ash contents of the burgers. The increase in PHWE levels increased the cooking yield and moisture
retention (MR) in the treated burger from 59.82% to 66.99% and from 44.27% to 54.73%, respectively.
The treated burgers had significantly (p < 0.05) higher phenolics than untreated. The pH of
the burger was decreased with the increase of storage time. As the storage period increased,
thiobarbituric acid reactive substance and plate count were increased in untreated burger. The
sensory results showed no significant difference in overall acceptability of the burger. The addition
of PHWE to chicken burgers improved its quality during storage for up to 10 days at 4 ± 1°C. |
| format |
Conference or Workshop Item |
| author |
Perves Bappy, Mohammad Jabed Bahar, Rubina Ibrahim, Shaliza Mohamed Ariff, Tasnim Firdaus |
| author_facet |
Perves Bappy, Mohammad Jabed Bahar, Rubina Ibrahim, Shaliza Mohamed Ariff, Tasnim Firdaus |
| author_sort |
Perves Bappy, Mohammad Jabed |
| title |
Enhanced freshwater production using finned-plate air gap membrane distillation (AGMD) |
| title_short |
Enhanced freshwater production using finned-plate air gap membrane distillation (AGMD) |
| title_full |
Enhanced freshwater production using finned-plate air gap membrane distillation (AGMD) |
| title_fullStr |
Enhanced freshwater production using finned-plate air gap membrane distillation (AGMD) |
| title_full_unstemmed |
Enhanced freshwater production using finned-plate air gap membrane distillation (AGMD) |
| title_sort |
enhanced freshwater production using finned-plate air gap membrane distillation (agmd) |
| publisher |
EDP Sciences |
| publishDate |
2017 |
| url |
http://irep.iium.edu.my/53770/ http://irep.iium.edu.my/53770/ http://irep.iium.edu.my/53770/ http://irep.iium.edu.my/53770/1/53770_Enhanced%20Freshwater_complete.pdf http://irep.iium.edu.my/53770/13/53770_Enhanced%20freshwater%20production_scopus.pdf http://irep.iium.edu.my/53770/18/53770_Enhanced%20freshwater%20production.pdf |
| first_indexed |
2023-09-18T21:16:03Z |
| last_indexed |
2023-09-18T21:16:03Z |
| _version_ |
1777411569540399104 |