Enhancing Breadfruit Preservation: Advanced Drying Techniques for Improved Shelf Life, Nutrition, and Economic Benefits
- Beschreibung
Breadfruit (Artocarpus altilis) is an important staple crop in many tropical and subtropical regions. It holds significant value due to its nutritional, economic, and environmental benefits. From the nutritional perspective, breadfruit rich in carbohydrates, high in fiber, contain essential nutrients as well as the gluten-free alternative. For the economic benefit, breadfruit promote as a sustainable crop which require low inputs with the high yield, provide income generation for the processed food, and ensure the food security by reducing dependency on imported grains like wheat and rice. Breadfruit could absorb carbon dioxide, helping to mitigate climate change as well prevents soil erosion to promote the environmental benefits.
Drying breadfruit is an essential technique that improves food security, economic opportunities, and sustainability. Investing in proper drying methods, such as sun drying, solar drying, or mechanical drying, ensures that breadfruit remains a valuable and accessible food source.
This project aims to evaluate different drying methods to optimize nutrient retention, shelf stability, and economic feasibility.
The Objectives: to compare the effectiveness of different drying techniques (solar, hot air, freeze-drying) for breadfruit; to analyze the impact of drying methods on the nutritional composition, texture, and color of dried breadfruit and to assess the cost-effectiveness and scalability of the selected drying technology
- Beschreibung des interdisziplinären Teils des Projekts
- In this project, the disciplines of agricultural science, agriculture engineering, food technology, nutritional science, food material science, and food chemistry are combined
- Projektzeitraum
- Sommersemester 2025
- Bewerbungszeitraum
- 01. bis 13.04.2025
- Durchführung
- nach Absprache
- Details zu Projektzeitraum und Durchführung
The project can be carried out during the semester or during the lecture-free period by arrangement.
Depending on the number of participants, individual topics can be worked on separately and then combined in teamwork.
- Studienfach
- offen für alle Studienfächer
- Betreuende
- Fetriyuna Fetriyuna
- Institut
- Institut für Agrartechnik (440) (Food Engineering, Food Science and Technology, Food Science and Nutrition)
- Sprache
- englisch
- Teilnehmendenanzahl
- min. 1, max. 2
- Arbeitsaufwand
-
ca. 180 Stunden pro Teilnehmende:r
| 6
ECTS-Punkte
Arbeitsaufwand (Stunden und ggf. ECTS) sind ungefähre Angaben. Die tatsächlich vergebenen ECTS-Punkte ergeben sich aus der tatsächlich geleisteten Arbeit.
- Für dieses Projekt ist kein Motivationsschreiben des Studierenden erforderlich
- Projektart
- experimentell
- Lernziele
-
Die Teilnehmende lernen in diesem Projekt:
Students will learn methods for investigating the most effective drying method for breadfruit preservation. They will collect data on nutrient retention and physical properties of dried breadfruit. Students will analyze a cost-effective drying technology suitable for commercial use and small-scale production. They will learn how to analyze the results of their experiments, calculate, make a report and presentation of their own work (oral and poster)
- Anmerkungen für Studierende
The scope of work can be adjusted before the project starts according to the number of participants and depending on preferences and time budget
- Schlagworte
- breadfruit, drying technok, nutritional composition, sensory characteristic, food security