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Performance of bleaching and spray drying techniques on the production of semi refined carrageenan powder

Commercially available carrageenan powder which is extracted from seaweed possesses yellowish colour and off-odor that deter their usage in human food, pharmaceutical and cosmetic industries. The objective of this study was to produce colourless and fined of semi refined carrageenan powder. Optimiza...

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Main Author: Norazwinah Azreen Hussin
Format: Thesis
Language:English
English
Published: 2015
Subjects:
TP1-1185 Chemical technology
Online Access:https://eprints.ums.edu.my/id/eprint/42642/3/ABSTRACT..pdf
https://eprints.ums.edu.my/id/eprint/42642/2/FULLTEXT.pdf
https://eprints.ums.edu.my/id/eprint/42642/
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spelling my.ums.eprints.426422025-01-17T06:21:57Z https://eprints.ums.edu.my/id/eprint/42642/ Performance of bleaching and spray drying techniques on the production of semi refined carrageenan powder Norazwinah Azreen Hussin TP1-1185 Chemical technology Commercially available carrageenan powder which is extracted from seaweed possesses yellowish colour and off-odor that deter their usage in human food, pharmaceutical and cosmetic industries. The objective of this study was to produce colourless and fined of semi refined carrageenan powder. Optimization of process parameter which includes concentration of potassium hydroxide (KOH) and time of cooking seaweed was done.The effect of viscosity and particle size in production of semi refined carrageenan (SRC) by using spray drying was study.The Design- Expert® Software experimental response surface methodology (RSM) is the method of analysis to predict the targeted response which is viscosity and particle size of SRC powder. Higher KOH concentrations and longer pre-treatment durations favour the conversion of nu-carrageenan into k-carrageenan, and consequently favour the formation of stronger gels. However, excessive KOH concentration promotes the depolymerisation of KOH as inferred from the decrease in the intrinsic viscosity. As a result, the gel elasticity is depressed. Also, decolourization of low molecular compounds of seaweed using activated carbon (AC) conducted with optimum condition of process parameter. Hence the effects of changes on AC dosage, temperature and contact time were investigated. The effect of color concentration was analysed andit was observed that an increase in activated carbon dosage decreases colour brightness (%), L*. Others, result showed smaller particle size produced by lower flow rate and lower inlet temperature due to the fact that very fast drying or drying at high temperature set up a structure early and does not allow the particles to shrink during drying. This study also confirms contact time not really affected on bleaching process. UV-VIS Spectrophotometer was used to investigate whether adsorbed sample gives an effect to the molecular compounds before and after AC addition. In conclusion, the treatment using AC gives complete decolourization of carrageenan solution and showed that spray drying techniques; also helps to remove low volatile molecule i.e yellow pigments rather than using traditional drying method. With enough heat energy from spray dryer, it is able to remove the colour from the surface of the powder. 2015 Thesis NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/42642/3/ABSTRACT..pdf text en https://eprints.ums.edu.my/id/eprint/42642/2/FULLTEXT.pdf Norazwinah Azreen Hussin (2015) Performance of bleaching and spray drying techniques on the production of semi refined carrageenan powder. Masters thesis, Universiti Malaysia Sabah.
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic TP1-1185 Chemical technology
spellingShingle TP1-1185 Chemical technology
Norazwinah Azreen Hussin
Performance of bleaching and spray drying techniques on the production of semi refined carrageenan powder
description Commercially available carrageenan powder which is extracted from seaweed possesses yellowish colour and off-odor that deter their usage in human food, pharmaceutical and cosmetic industries. The objective of this study was to produce colourless and fined of semi refined carrageenan powder. Optimization of process parameter which includes concentration of potassium hydroxide (KOH) and time of cooking seaweed was done.The effect of viscosity and particle size in production of semi refined carrageenan (SRC) by using spray drying was study.The Design- Expert® Software experimental response surface methodology (RSM) is the method of analysis to predict the targeted response which is viscosity and particle size of SRC powder. Higher KOH concentrations and longer pre-treatment durations favour the conversion of nu-carrageenan into k-carrageenan, and consequently favour the formation of stronger gels. However, excessive KOH concentration promotes the depolymerisation of KOH as inferred from the decrease in the intrinsic viscosity. As a result, the gel elasticity is depressed. Also, decolourization of low molecular compounds of seaweed using activated carbon (AC) conducted with optimum condition of process parameter. Hence the effects of changes on AC dosage, temperature and contact time were investigated. The effect of color concentration was analysed andit was observed that an increase in activated carbon dosage decreases colour brightness (%), L*. Others, result showed smaller particle size produced by lower flow rate and lower inlet temperature due to the fact that very fast drying or drying at high temperature set up a structure early and does not allow the particles to shrink during drying. This study also confirms contact time not really affected on bleaching process. UV-VIS Spectrophotometer was used to investigate whether adsorbed sample gives an effect to the molecular compounds before and after AC addition. In conclusion, the treatment using AC gives complete decolourization of carrageenan solution and showed that spray drying techniques; also helps to remove low volatile molecule i.e yellow pigments rather than using traditional drying method. With enough heat energy from spray dryer, it is able to remove the colour from the surface of the powder.
format Thesis
author Norazwinah Azreen Hussin
author_facet Norazwinah Azreen Hussin
author_sort Norazwinah Azreen Hussin
title Performance of bleaching and spray drying techniques on the production of semi refined carrageenan powder
title_short Performance of bleaching and spray drying techniques on the production of semi refined carrageenan powder
title_full Performance of bleaching and spray drying techniques on the production of semi refined carrageenan powder
title_fullStr Performance of bleaching and spray drying techniques on the production of semi refined carrageenan powder
title_full_unstemmed Performance of bleaching and spray drying techniques on the production of semi refined carrageenan powder
title_sort performance of bleaching and spray drying techniques on the production of semi refined carrageenan powder
publishDate 2015
url https://eprints.ums.edu.my/id/eprint/42642/3/ABSTRACT..pdf
https://eprints.ums.edu.my/id/eprint/42642/2/FULLTEXT.pdf
https://eprints.ums.edu.my/id/eprint/42642/
_version_ 1823092339371933696
score 13.23648

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