TY  - BOOK
AU  - Siti Nurshuhada Mat Yussof
TI  - The effect of ultrasonic wave on the degree of deacetylation of chitin in chitosan production
SN  - THE0002265(Local)
PY  - 2008///
CY  - Kuantan, Pahang
PB  - UMP
KW  - Chitin
KW  - Chitosan
KW  - Ultrasonic waves
N1  - Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2008
N2  - Chitosan is a natural carbohydrate biopolymer derived from deacetylation of chitin by a chemical process that was extracted from crustacean such as shrimp shells. There are four majors steps to produce chitosan which are involving demineralization, deproteinization, decolorization, and deacetylation A study on ultrasonic wave was performed to examine the effect on the degree deacetylation of chitin in chitosan production. The study was undertaken to evaluate the effects of ultrasonic wave on the degree deacetylation of chitin in chitosan production with three variables parameters which were reaction time (t), temperature of ultrasonic wave (T) and the power lever ultrasonic wave (P). At the end of the research the highest percentage degree deacetylation of chitosan for reaction time is 77.36% at 60 minutes while for the temperature ultrasonic wave is 79.62% at 90oC and for the last parameter is power lever ultrasonic wave is 83.45% at 60% power lever. The advantages using ultrasonic wave is can enhancement on mass transfer by causes cavitation which causes extremes of temperature and pressure in the liquid where the reaction happen and can make the reaction faster.  This process is used to remove and refine the acetyl groups from chitin and increased the degree deacetylation. This method is effective to increase the quality of chitosan production.-Author
ER  -