Jackfruit is found in abundance in Malaysia. However the use of jackfruit as fresh dessert or in fruit platter has not been fully utilized in the foodservice industry due to the short shelf life of fresh jackfruit. The aim of this paper is to compare two simple calcium-infusion methods in ripe jackfruit pulps. Calcium is infused into the jackfruit pulps through immersion and vacuum-infusion techniques. The addition of calcium into the jackfruit enhanced the firmness and textural integrity of the fruit, thus prolonging the shelf life to 10 days. The minimally processed jackfruit exhibit fresh-like quality and longer shelf stability. It provides a variation in the fruits offered in foodservice establishment.
This paper presents the analysis of tensile strength on various layer stack sequence of Fiber Reinforced Polymer (FRP). FRP is a composite material which made of hardened or room temperature treated resin as medium. The FRP is composed with particular reinforcement materials in order to evaluate the strength. The specimens or samples were made from different combination of FRP materials which involved resin, tissue mat, chopped strand mat, woven roving, resin, catalyst, and colour pigment. The Tensile Test is carried out based on the Axial Stress Test for the same size specimen in five different combination of materials. This study has identified that the combination of Specimen 3, which combined woven roving, resin and colour pigment as the FRP materials has acquired the highest tensile strength.
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