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The study of pectin-alginate gel particles formation

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Bibliographic Details
Main Author: Zulfadli, Ahmad
Other Authors: Lee Boon Beng
Format: Learning Object
Language:English
Published: Universiti Malaysia Perlis 2011
Subjects:
Pectin-alginate gel particles
Food field
Extrusion–dripping method
Bead production systems
Online Access:http://dspace.unimap.edu.my/xmlui/handle/123456789/16755
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spelling my.unimap-167552011-12-05T03:54:06Z The study of pectin-alginate gel particles formation Zulfadli, Ahmad Lee Boon Beng Pectin-alginate gel particles Food field Extrusion–dripping method Bead production systems Access is limited to UniMAP community. The aim of this work was to conduct shape and size analysis on pectin-alginate gel particles produced through extrusion–dripping method. The relationship between the process variables on the shape and size of the pectin-alginate drops was performed by using an image analyser Sigma Scan Pro 5 and computed by using Microsoft Excel. The results show that aspect ratio was required to be in range 1.0-1.1 to form spherical beads. The shape transition of pectin-alginate gel particles could be varying along the collecting distance and it was affected by the combined influence of the solution properties, the collecting distance and the drop size. Mathematical equations and a master shape diagram were developed to reveal a clear operating region and the overall process limits within which spherical pectin-alginate beads could be formed. In terms of size, the overall size correction factor (K) are accounted for the liquid loss factor (KLF) and the shrinkage factor (KSF). The size prediction model correlated with the experimental data. The approach and the outcome could be used as a model to develop prediction tools for similar bead production systems. 2011-12-05T03:54:06Z 2011-12-05T03:54:06Z 2011-04 Learning Object http://hdl.handle.net/123456789/16755 en Universiti Malaysia Perlis School of Bioprocess Engineering
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Pectin-alginate gel particles
Food field
Extrusion–dripping method
Bead production systems
spellingShingle Pectin-alginate gel particles
Food field
Extrusion–dripping method
Bead production systems
Zulfadli, Ahmad
The study of pectin-alginate gel particles formation
description Access is limited to UniMAP community.
author2 Lee Boon Beng
author_facet Lee Boon Beng
Zulfadli, Ahmad
format Learning Object
author Zulfadli, Ahmad
author_sort Zulfadli, Ahmad
title The study of pectin-alginate gel particles formation
title_short The study of pectin-alginate gel particles formation
title_full The study of pectin-alginate gel particles formation
title_fullStr The study of pectin-alginate gel particles formation
title_full_unstemmed The study of pectin-alginate gel particles formation
title_sort study of pectin-alginate gel particles formation
publisher Universiti Malaysia Perlis
publishDate 2011
url http://dspace.unimap.edu.my/xmlui/handle/123456789/16755
_version_ 1643791063809261568
score 13.214268

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