000 02770nam a2200253 a 4500
001 vtls000067258
003 KUKTEM
005 20251114204531.0
008 121203t2012 my a f m 000 0 eng d
020 _aTHE0004745(Local)
039 9 _a201905141115
_bsmfh
_c201212201308
_dFida
_y201212031007
_zFida
040 _aUMP
090 _aTP372.3 .H37 2012 rs Bc.
100 0 _aMohd Hasrul Yaakob
245 1 4 _aThe effects of process parameters on concentration of pineapple fruit juice via freeze concentration technique /
_cMohd Hasrul Yaakob
260 _aKuantan, Pahang :
_bUMP,
_c2012
300 _axiii, 67 p. :
_bill. ;
_c30 cm. +
_e1 CD-ROM
502 _aProject paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2012
504 _aBibliography : p. 42-44
520 3 _aFreeze concentration of fruit juices is a method of removing water from juices without heating and changing juice flavor. Freeze concentration is effective because a solute in solution has a lower melting point than pure ice and can be separated from the water component (ice) as the temperature approaches the melting point of pure ice. In addition, the advantage of the freeze concentration technique is based on the quality of the product obtained due to the low temperatures used in the process, which makes it a very suitable technology for the processing of fruit juices. The objective of this research is to study the effects of process parameters on concentration of pineapple fruit juice via freeze concentration technique. By using crystallizer unit, different parameters were studied to find the optimum concentration: temperatures and stirring rate. The first part of this experiment will be conducted to determine the best concentration of pineapple juice stirring rate and at temperature of -16°C. The stirring rate will be varied at 200 rpm, 600 rpm, 1000 rpm, 1400 rpm and 1800 rpm. For every 1 hour, the concentration of juice will be checked. The experiment will be conducted for 12 hours. Then, the second part will be conducted to determine the effect of temperature at constant stirring rate. The temperature will be verified at 0°C, -4°C, -8°C, -12°C and -16°C. The stirring rate used for this part is -16°C based on the highest concentration results obtained in part one. The concentrated juice will be determined vitamin C content by using HPLC and the concentration using refractometer in °Brix. It was found that the processing condition with -18°C cooling medium and 1800 rpm stirring rate was the best among all studied conditions. -Author-
650 0 _aFreeze-drying
650 0 _aConcentrated fruit juices
_xThermal properties
999 _aVIRTUA40
_c3673
_d3679
999 _aVTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992