MARC details
| 000 -LEADER |
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| fixed length control field |
03044nam a2200265 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
vtls000045075 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
KUKTEM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20251114204355.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
100203t2009 my a f m 00| 0 eng|d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0004732(Local) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
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| Level of rules in bibliographic description |
201905141057 |
| Level of effort used to assign nonsubject heading access points |
smfh |
| Level of effort used to assign subject headings |
201108030946 |
| Level of effort used to assign classification |
Fida |
| Level of effort used to assign subject headings |
201107132114 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
201002090932 |
| Level of effort used to assign classification |
ida |
| -- |
201002031655 |
| -- |
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) |
TP371.5 .J34 2009 rs Bc. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Jagan Rao Krishnan |
| 245 10 - TITLE STATEMENT |
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| Title |
Development of spray dried strawberry juice powder/ |
| Statement of responsibility, etc. |
Jagan Rao Krishnan |
| 246 3# - VARYING FORM OF TITLE |
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| Title proper/short title |
Development of spray dried strawberry juice powder |
| Medium |
[computer file] |
| 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 |
|---|
| Extent |
72 p. : |
| Other physical details |
ill. ; |
| Dimensions |
30 cm. + |
| Accompanying material |
1 computer disc |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2009 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Bibliography : p. 58-60 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
This study explains the process and the optimum parameters to dry strawberry juice using laboratory scale spray dryer. The optimum parameters are the optimum drying temperature for minimum loss of vitamin C during drying process and optimum Maltodextrine 10 percentage for optimum colour, texture and taste of strawberry juice powder. There are 4 analytical experiments conducted on the strawberry juice powder produced which are vitamin C lost percentage, solubility analysis, effect of anti-caking and sensory evaluation. The strawberry juice is used as feed for spray drying process and production of strawberry powder. Firstly, strawberry juice is spray dried with spray dryer at various temperatures from 160 oC to 200 oC. Then, for the second experiment drying temperature is set constant at 170 oC and percentage of Maltodextrine is manipulated from 10% to 30%. Analytical experiment is conducted to measure the qualities of powder produced. Firstly, vitamin C loss studied before and after drying process to determine percentage of loss due to drying at different temperature. Then the solubility analysis conducted for powder produced with different percentage of Maltodextrine 10 addition. Then, the effect of anti-caking is analyzed by producing strawberry juice powder with addition of anti-caking agent (calcium carbonate). Lastly, sensory evaluation is conducted at cafeteria where people randomly choose to evaluate the qualities of reconstituted strawberry juice and powder produced. From the analysis, minimum loss of vitamin C observed at low temperature and it gradually increases as temperature increased. Solubility increases with increases of Maltodextrine 10 percentage. Anti-caking agent decreases hygroscopicity and increases the shelf life of powder. From all the analysis it is concluded that optimum temperature for drying is at 170 oC with optimum percentage of Maltodextrine 10 addition is 25%. High quality product is produced and it has high market potential in the future.-Author- |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Vitamin c |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Drying |