MARC details
| 000 -LEADER |
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| fixed length control field |
03352nam a2200253 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
vtls000068061 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
KUKTEM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20251114204522.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
130109t2012 a f m 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0004744(Local) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
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| Level of rules in bibliographic description |
201905141114 |
| Level of effort used to assign nonsubject heading access points |
smfh |
| Level of effort used to assign subject headings |
201301091445 |
| Level of effort used to assign classification |
Fida |
| Level of effort used to assign subject headings |
201301091422 |
| Level of effort used to assign classification |
Fida |
| Level of effort used to assign subject headings |
201301091420 |
| Level of effort used to assign classification |
Fida |
| -- |
201301091420 |
| -- |
Fida |
| 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) |
TP372.3 .F57 2012 rs Bc. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Ahmad Firdaus Mohd |
| 245 14 - TITLE STATEMENT |
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| Title |
The effects of process parameters on concentration of dragon fruit juices via freeze concentration technique / |
| Statement of responsibility, etc. |
Ahmad Firdaus Mohd |
| 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. |
2012 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xii, 39 p. : |
| Other physical details |
ill. ; |
| Dimensions |
30 cm. + |
| Accompanying material |
1 CD-ROM |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2012 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Bibliography : p. 31-32 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Dragon fruit is one of the most nutritious and exotic fruit that is available in Malaysia. In this research, dragon fruit juice was concentrated by using freeze concentration process. Concentrated fruit juice can be preserved longer than non concentrated fruit juice. Besides, due to its small capacity storage, concentrated fruit juice also can minimize the transportation cost to import or export it. Freeze concentration process was used because it eliminates water from the juice at temperature below the water’s freezing point, thus preserving the aromatic compound that originally contained in the fruit juice. In addition to research objective, two process parameters and its effect on the fruit juice final concentration were studied. The process parameters were stirring rate and cooling medium temperature. The apparatus used to done the freeze concentration process was crystallizer unit. Dragon fruit juice that was blended and standardized its initial concentration was put into the crystallization unit. The fruit juice spent 12 hours in the crystallizer unit. During the time spent in the crystallizer unit, stirring rate and cooling medium temperature were varied in the range of (600, 800, 1000, 1200 and 1400) rpm and (-6, -8, -10, -12 and -14) °C. To determine the best stirring rate, the temperature of the cooling medium in the crystallizer unit was constant at -10 °C while the stirring rate of the fruit juice was varied. Then, the best stirring rate was used to determine the best cooling medium temperature. The dragon fruit juice initial concentration was standardized at 7 °Brix. After 12 hour spent in the crystallization unit, the concentration of the fruit juice increased. For the first study where the temperature of the cooling medium was remaining constant, the highest concentrated fruit juice was 17 °Brix. The best stirring rate to produce that concentrated fruit juice was 1200 rpm. For the second study where the stirring rate was remaining constant, the highest concentrated fruit juice also was 17 °Brix. The best cooling medium temperature to produce that particular concentrated fruit juice was -10 °C. As a conclusion, the highest concentrated fruit juice produced was 17 °Brix. The best stirring rate was 1200 rpm while the best cooling medium temperature was -10 °C. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Freeze-drying |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Concentrated fruit juices |
| General subdivision |
Thermal properties |