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Production and crystallization of sugar from tapioca

This study explains the best mixing ratio of tapioca starch to distilled water during hydrolysis and the optimum oven drying temperature during crystallization of the sugar syrup. Tapioca (Manihot esculenta) is one of the starchy materials that can be hydrolyzed to produce glucose. Production of sug...

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Main Author: Nor Farhana, binti Hamid
Format: Final Year Project Report
Language:English
Published: Universiti Malaysia Sarawak, (UNIMAS) 2012
Subjects:
Q Science (General)
Online Access:http://ir.unimas.my/id/eprint/8219/4/Nor%20Farhana%20Binti%20Hamid%20ft.pdf
http://ir.unimas.my/id/eprint/8219/
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spelling my.unimas.ir.82192023-11-22T07:06:59Z http://ir.unimas.my/id/eprint/8219/ Production and crystallization of sugar from tapioca Nor Farhana, binti Hamid Q Science (General) This study explains the best mixing ratio of tapioca starch to distilled water during hydrolysis and the optimum oven drying temperature during crystallization of the sugar syrup. Tapioca (Manihot esculenta) is one of the starchy materials that can be hydrolyzed to produce glucose. Production of sugar was performed from hydrolysis of tapioca flour (TF) and fresh tapioca (FT). Exactly, 500g of either TF or FT were mixed with 500ml, IOOOml, and l500ml at dilution ratio 1:1, I :2, and I :3, respectively. The starch slurries of TF and FTwere enzymatically hydrolyzed for 6 hours (2 hours for liquefaction and 4 hours for sachharification). The hydrolysate was purified by filtration using powdered activated charcoal (PAC) and the purified sugar (TF and FT) were dried at 60°C, 70°C and 80°C. It was observed that the highest glucose recovery obtained in dilution 1:1 with TF (86% at 338g1L) and FT (43% at 156g1L).This result followed by dilution 1:2 which 68% (263g1L) produced from TF and 41 % (\ 39g1L)produced from FT . The lowest glucose recovery was exhibited in dilution 1:3 which TF, (55% at 207g1L) and FT, (32% at 96g1L). For drying of sugar, at 60°C, 70°C and 80°C, TFS achieved to dry completely after 12, 10 and 18 days so as recovered 97%, 97% and 93% of glucose, respectively. At the same temperature, FTS achieved to dry completely after 12, 10, and 18 days, so as recovered 83%, 83%, and 79% glucose, respectively. Therefore, the result confirmed that dilution 1:1 (500g/500ml) was selected as the best dilution ratio for efficient enzymatic hydrolysis. Whereas, 70°C was the suitable drying temperature for TFS and FTS to obtain optimum solidified sugar. Universiti Malaysia Sarawak, (UNIMAS) 2012 Final Year Project Report NonPeerReviewed text en http://ir.unimas.my/id/eprint/8219/4/Nor%20Farhana%20Binti%20Hamid%20ft.pdf Nor Farhana, binti Hamid (2012) Production and crystallization of sugar from tapioca. [Final Year Project Report] (Unpublished)
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
topic Q Science (General)
spellingShingle Q Science (General)
Nor Farhana, binti Hamid
Production and crystallization of sugar from tapioca
description This study explains the best mixing ratio of tapioca starch to distilled water during hydrolysis and the optimum oven drying temperature during crystallization of the sugar syrup. Tapioca (Manihot esculenta) is one of the starchy materials that can be hydrolyzed to produce glucose. Production of sugar was performed from hydrolysis of tapioca flour (TF) and fresh tapioca (FT). Exactly, 500g of either TF or FT were mixed with 500ml, IOOOml, and l500ml at dilution ratio 1:1, I :2, and I :3, respectively. The starch slurries of TF and FTwere enzymatically hydrolyzed for 6 hours (2 hours for liquefaction and 4 hours for sachharification). The hydrolysate was purified by filtration using powdered activated charcoal (PAC) and the purified sugar (TF and FT) were dried at 60°C, 70°C and 80°C. It was observed that the highest glucose recovery obtained in dilution 1:1 with TF (86% at 338g1L) and FT (43% at 156g1L).This result followed by dilution 1:2 which 68% (263g1L) produced from TF and 41 % (\ 39g1L)produced from FT . The lowest glucose recovery was exhibited in dilution 1:3 which TF, (55% at 207g1L) and FT, (32% at 96g1L). For drying of sugar, at 60°C, 70°C and 80°C, TFS achieved to dry completely after 12, 10 and 18 days so as recovered 97%, 97% and 93% of glucose, respectively. At the same temperature, FTS achieved to dry completely after 12, 10, and 18 days, so as recovered 83%, 83%, and 79% glucose, respectively. Therefore, the result confirmed that dilution 1:1 (500g/500ml) was selected as the best dilution ratio for efficient enzymatic hydrolysis. Whereas, 70°C was the suitable drying temperature for TFS and FTS to obtain optimum solidified sugar.
format Final Year Project Report
author Nor Farhana, binti Hamid
author_facet Nor Farhana, binti Hamid
author_sort Nor Farhana, binti Hamid
title Production and crystallization of sugar from tapioca
title_short Production and crystallization of sugar from tapioca
title_full Production and crystallization of sugar from tapioca
title_fullStr Production and crystallization of sugar from tapioca
title_full_unstemmed Production and crystallization of sugar from tapioca
title_sort production and crystallization of sugar from tapioca
publisher Universiti Malaysia Sarawak, (UNIMAS)
publishDate 2012
url http://ir.unimas.my/id/eprint/8219/4/Nor%20Farhana%20Binti%20Hamid%20ft.pdf
http://ir.unimas.my/id/eprint/8219/
_version_ 1783883478622797824
score 13.211869

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