Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water
Banana peel pectin is extracted from banana peel waste using a hot compressed water extraction (140-160°C, 5 minutes, 1.18 mm particle size). Physicochemical contents of banana peel pectin were found to be in a similar range with commercial pectin, and is comprised of moisture (7.44-8.47%), ash (3.4...
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Online Access: | http://eprints.utm.my/id/eprint/79756/1/MariamFirdhaus2018_EffectofTemperatureonRheologyBehaviour.pdf http://eprints.utm.my/id/eprint/79756/ http://dx.doi.org/10.11113/jt.v80.11467 |
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my.utm.797562019-01-28T06:50:17Z http://eprints.utm.my/id/eprint/79756/ Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water Mohd. Rasidek, N. A. Mad Nordin, M. F. Yusof, Y. A. Tokuyama, H. Nagatsu, Y. TN Mining engineering. Metallurgy Banana peel pectin is extracted from banana peel waste using a hot compressed water extraction (140-160°C, 5 minutes, 1.18 mm particle size). Physicochemical contents of banana peel pectin were found to be in a similar range with commercial pectin, and is comprised of moisture (7.44-8.47%), ash (3.45-4.98%), protein (1.08-1.92%), fat (0.04-3.42), carbohydrate (83-86%), total sugar (1.77-3.41%), energy (353-369 kcal/100g) and specific heat (1.42-1.62 kJ/kg°C). These contents possibly related to their flow deformation of rheological behaviour. Regression analysis displayed good agreements in all models applied, apart from the Casson Model. Flow behaviour indices, n<1 and decreasing of apparent viscosity within increasing of shear rate indicates that banana peel pectin has excellent shear thinning behaviour with a presence of yield stress. Penerbit UTM Press 2018 Article PeerReviewed application/pdf en http://eprints.utm.my/id/eprint/79756/1/MariamFirdhaus2018_EffectofTemperatureonRheologyBehaviour.pdf Mohd. Rasidek, N. A. and Mad Nordin, M. F. and Yusof, Y. A. and Tokuyama, H. and Nagatsu, Y. (2018) Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water. Jurnal Teknologi, 80 (3). pp. 97-103. ISSN 0127-9696 http://dx.doi.org/10.11113/jt.v80.11467 DOI:10.11113/jt.v80.11467 |
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TN Mining engineering. Metallurgy Mohd. Rasidek, N. A. Mad Nordin, M. F. Yusof, Y. A. Tokuyama, H. Nagatsu, Y. Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water |
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Banana peel pectin is extracted from banana peel waste using a hot compressed water extraction (140-160°C, 5 minutes, 1.18 mm particle size). Physicochemical contents of banana peel pectin were found to be in a similar range with commercial pectin, and is comprised of moisture (7.44-8.47%), ash (3.45-4.98%), protein (1.08-1.92%), fat (0.04-3.42), carbohydrate (83-86%), total sugar (1.77-3.41%), energy (353-369 kcal/100g) and specific heat (1.42-1.62 kJ/kg°C). These contents possibly related to their flow deformation of rheological behaviour. Regression analysis displayed good agreements in all models applied, apart from the Casson Model. Flow behaviour indices, n<1 and decreasing of apparent viscosity within increasing of shear rate indicates that banana peel pectin has excellent shear thinning behaviour with a presence of yield stress. |
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Article |
author |
Mohd. Rasidek, N. A. Mad Nordin, M. F. Yusof, Y. A. Tokuyama, H. Nagatsu, Y. |
author_facet |
Mohd. Rasidek, N. A. Mad Nordin, M. F. Yusof, Y. A. Tokuyama, H. Nagatsu, Y. |
author_sort |
Mohd. Rasidek, N. A. |
title |
Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water |
title_short |
Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water |
title_full |
Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water |
title_fullStr |
Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water |
title_full_unstemmed |
Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water |
title_sort |
effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water |
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Penerbit UTM Press |
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2018 |
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http://eprints.utm.my/id/eprint/79756/1/MariamFirdhaus2018_EffectofTemperatureonRheologyBehaviour.pdf http://eprints.utm.my/id/eprint/79756/ http://dx.doi.org/10.11113/jt.v80.11467 |
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