MARC details
| 000 -LEADER |
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| fixed length control field |
03146nam a2200253 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
vtls000045048 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
KUKTEM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20251114204421.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
100128t2009 my a f m 000 0 eng|d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0002099(Local) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
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| Level of rules in bibliographic description |
201905131635 |
| Level of effort used to assign nonsubject heading access points |
yusri |
| Level of effort used to assign subject headings |
201107132306 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
201002091040 |
| Level of effort used to assign classification |
ida |
| Level of effort used to assign subject headings |
201001281232 |
| Level of effort used to assign classification |
ida |
| -- |
201001281050 |
| -- |
ida |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMP |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
QD79.T38 2009 rs Bc. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Siti Noredyani Abdul Rahman |
| 245 10 - TITLE STATEMENT |
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| Title |
Application of thermal treatment for various cocos nucifera samples to the sucrose content analysis / |
| Statement of responsibility, etc. |
Siti Noredyani Abdul Rahman |
| 246 3# - VARYING FORM OF TITLE |
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| Title proper/short title |
Application of thermal treatment for various cocos nucifera samples to the sucrose content analysis |
| Medium |
[electronic resource] |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Kuantan, Pahang : |
| Name of publisher, distributor, etc. |
UMP, |
| Date of publication, distribution, etc. |
2009 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
70 p. : |
| Other physical details |
ill. (some col.) ; |
| Dimensions |
30 cm. + |
| Accompanying material |
1 computer disc |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Project paper (Bachelor of of Chemical engineering) -- Universiti Malaysia Pahang - 2009 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
The percentage of diabetics has shown unwelcomed increment recently and one of the methods to mitigate this situation is by increasing the production of Fructo-Oligosaccarides (FOS) in the market. FOS is very useful product for diabetics as it can reduce the amount of sugar in their blood. Sucrose which can be found in coconut samples is the raw material to produce FOS. Through thermal treatment of the coconut samples, the percentages of sucrose production can be determined. In this research, three types of coconut samples being used which are coconut water (22.41% sucrose content), coconut sugar A (17.88% sucrose content) and coconut sugar B (14.95% sucrose content). The thermal treatment involves specific procedures of heating and cooling which can give effects to the microstructures of each sample. Two parameters has been analyzed in this study which are temperature and exposure time. The changes of sucrose concentration in each sample have been analyzed using UV-Vis Spectrometer. The experimental results show that increased in temperature and exposure time resulted in increased of sucrose concentration. Optimal conditions for coconut water are 181.64 minutes exposure time and 70oC with the concentration of sucrose produced is 343.53 g/L. Without the thermal treatment, the concentration of sucrose is only 224.05 g/L or 34.78% lower than with thermal treatment. Meanwhile, optimal conditions for coconut sugar A and coconut sugar B are 199.24 minutes and 202.08 minutes respectively, both at temperature of 70oC. At these optimal conditions, coconut sugar A produced 398.06 g/L of sucrose (55.08% higher than without thermal treatment) and coconut sugar B produced 305.37 g/L of sucrose (51.04% higher than without thermal treatment). In conclusion, after performing the thermal treatment for the three types of coconut samples, coconut sugar A is the best sample where the production percentage of sucrose has been increased up to 55.08% after 199.24 minutes exposure time at 70oC. -Author- |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Thermal analysis |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Sucrose |