Effect of temperature to the properties of sago starch

M. Mustafa Kamal, R. Baini, S. Mohamaddan, O. S. Selaman, N. Ahmad Zauzi, M. R. Rahman, N. Abdul Rahman, K. H. Chong, M. F. Atan, N. A.S. Abdul Samat, S. N.L. Taib, A. K. Othman

研究成果: Conference article査読

4 被引用数 (Scopus)

抄録

Recently, the importance of sago starch has increased, as it has become one of the main economically important agricultural crops to the most Southeast Asia countries. In the present work, an analysis on drying process of sago starch (Metroxylon sagu Rottb.) underwent various temperature has been made by using four empirical equations. The main goal of this analysis is to suggest the most accurate equation, in order to model and simulate the mechanical drying of sago starch. The experimental investigations were carried out in a gravity convection lab oven; and ±50g of sago starch (sample heights of 1 cm) was dried through four different temperatures, which were 50, 60, 70 and 80°C. The effect of drying temperature on the drying kinetics, as well as various qualities attributes of sago starch, such as microstructure, colour and functional properties were investigated. The results suggested that drying temperature has significant effect on sago starch drying kinetic; therefore, drying temperature would be the basis to select drying condition. Meanwhile, it was found that the various drying temperature ranging from 50 to 80°C affected the product quality especially in term of colour.

本文言語English
論文番号012039
ジャーナルIOP Conference Series: Materials Science and Engineering
206
1
DOI
出版ステータスPublished - 2017 6 21
イベント29th Symposium of Malaysian Chemical Engineers, SOMChE 2016 - Miri, Sarawak, Malaysia
継続期間: 2016 12 12016 12 3

ASJC Scopus subject areas

  • Materials Science(all)
  • Engineering(all)

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