MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02724ntm a2200349 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20260612160747.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
|---|
| fixed length control field |
t|||||r|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
260612t20242024my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
THE0010607 (Local) |
| Qualifying information |
Hardback |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
UMPSA |
| Language of cataloging |
eng |
| Transcribing agency |
UMPSA |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
FTKKP .M37 2024 r Bc. |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Masyitah Nadhirah Bt Muhamad Khir Juhari, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Kinetic modelling of oyster mushroom drying using tray dryer / |
| Statement of responsibility, etc. |
|
| Remainder of title |
Masyitah Nadhirah Bt Muhamad Khir Juhari |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Kuantan, Pahang : |
| Name of producer, publisher, distributor, manufacturer |
UMPSA, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2024 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2024 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 39 pages : |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| Source |
rda |
| File type |
text file |
| Encoding format |
PDF |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Faculty of Chemical and Process Engineering Technology |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Final Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2024 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
sajor caju ataupun cendawan tiram merupakan antara variasi cendawan yang paling terkenal. Selain bahagian atas yang dikenali sebagai shell, bahagian batang cendawan yang dikenali sebagai stipe mempunyai khasiat yang tidak kurang berbanding shell. Tekstur bahagian batang yang sedikit keras menyebabkannya kurang digemari dan kebiasaannya dibuang. Melalui kerjasama dengan Ada Fresh Farm, syarikat ini sedang dalam usaha untuk menghasilkan serbuk perasa cendawan menggunakan bahagian batang ini. Penghasilan serbuk perasa ini dapat mendatangkan keuntungan kepada syarikat selain dapat mengurangkan pembaziran. Sebelum dijadikan sebagai serbuk perasa, batang ini perlu dikeringkan dan dikisar menjadi serbuk terlebih dahulu. Dalam projek ini, batang cendawan dikeringkan menggunakan kaedah pengeringan dulang pada dua suhu yang berbeza (40 dan 50 °C). Parameter kinetik pengeringan ditentukan untuk pengeringan batang cendawan tiram. Model awal kinetik pengeringan untuk bahan makanan telah diteliti untuk menerangkan proses pengeringan cendawan. Batang cendawan dianggap telah kering sepenuhnya apabila hampir mencapai berat yang konsisten dan mencapai kandungan lembapan 0.03 kg air/kg bahan kering pada kedua-dua suhu. Model Lewis dipilih untuk menerangkan proses pengeringan cendawan tiram dengan nilai R2 yang paling tinggi. Nilai R2, X2, dan RSME untuk model yang dipilih ialah masing 0.8936, 0.0412, dan 0.1293. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Faculty of Chemical and Process Engineering Technology |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Universities and colleges |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Theses |
| General subdivision |
Dissertations |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
https://umpir.ump.edu.my/id/eprint/46982 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Final Year Report |