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Effect of variables on the pineapple powder production using microwave spray dryer

The aim of this research is to produce pineapple powder with high qualities by using microwave rig assisted spray drying (MWSD). In previous research used (MWSD) operated at atmospheric pressure to obtain pineapple powder with high inlet air temperatures. All know the effect of high temperature on t...

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Main Author: Soud, Soud Ali
Format: Thesis
Language:English
Published: 2011
Subjects:
TK Electrical engineering. Electronics Nuclear engineering
Online Access:http://eprints.utm.my/id/eprint/32829/1/SoudAliSoudMFKK2011.pdf
http://eprints.utm.my/id/eprint/32829/
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spelling my.utm.328292018-05-27T07:55:21Z http://eprints.utm.my/id/eprint/32829/ Effect of variables on the pineapple powder production using microwave spray dryer Soud, Soud Ali TK Electrical engineering. Electronics Nuclear engineering The aim of this research is to produce pineapple powder with high qualities by using microwave rig assisted spray drying (MWSD). In previous research used (MWSD) operated at atmospheric pressure to obtain pineapple powder with high inlet air temperatures. All know the effect of high temperature on the foods product especially fruits, it make thermal degradation of powder product, so the final product lose some characteristics. In this study, the drying process carried out with low inlet air temperatures. The experiments were conducted keeping constant the nozzle size, feed flow rate and maltodextrin concentration (DE12): 1mm, 25 ml/min and 25% w/w respectively. Drying was carried out by using 1000 Watt microwave power intensity and with the different inlet air temperatures (40-100 ºC). Also, drying was conducted using 80°C inlet air temperature and with the different microwave power intensities (700-1600 Watt). The product powder was analyzed for moisture content, bulk density and solubility. In two cases, moisture content and bulk density are inversely proportional to the inlet air temperature and microwave power intensity, whereas solubility proportional to the inlet air temperature and microwave power intensity. The best result when inlet air temperature 80°C and microwave power intensity 1000Watt, will produce pineapple powder with 3.91% moisture content, 0.59g/ml bulk density and 33 sec powder solubility. The results showed that the data were adequately fitted into the second order polynomial model. 2011-05 Thesis NonPeerReviewed application/pdf en http://eprints.utm.my/id/eprint/32829/1/SoudAliSoudMFKK2011.pdf Soud, Soud Ali (2011) Effect of variables on the pineapple powder production using microwave spray dryer. Masters thesis, Universiti Teknologi Malaysia, Faculty of Chemical Engineering.
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic TK Electrical engineering. Electronics Nuclear engineering
spellingShingle TK Electrical engineering. Electronics Nuclear engineering
Soud, Soud Ali
Effect of variables on the pineapple powder production using microwave spray dryer
description The aim of this research is to produce pineapple powder with high qualities by using microwave rig assisted spray drying (MWSD). In previous research used (MWSD) operated at atmospheric pressure to obtain pineapple powder with high inlet air temperatures. All know the effect of high temperature on the foods product especially fruits, it make thermal degradation of powder product, so the final product lose some characteristics. In this study, the drying process carried out with low inlet air temperatures. The experiments were conducted keeping constant the nozzle size, feed flow rate and maltodextrin concentration (DE12): 1mm, 25 ml/min and 25% w/w respectively. Drying was carried out by using 1000 Watt microwave power intensity and with the different inlet air temperatures (40-100 ºC). Also, drying was conducted using 80°C inlet air temperature and with the different microwave power intensities (700-1600 Watt). The product powder was analyzed for moisture content, bulk density and solubility. In two cases, moisture content and bulk density are inversely proportional to the inlet air temperature and microwave power intensity, whereas solubility proportional to the inlet air temperature and microwave power intensity. The best result when inlet air temperature 80°C and microwave power intensity 1000Watt, will produce pineapple powder with 3.91% moisture content, 0.59g/ml bulk density and 33 sec powder solubility. The results showed that the data were adequately fitted into the second order polynomial model.
format Thesis
author Soud, Soud Ali
author_facet Soud, Soud Ali
author_sort Soud, Soud Ali
title Effect of variables on the pineapple powder production using microwave spray dryer
title_short Effect of variables on the pineapple powder production using microwave spray dryer
title_full Effect of variables on the pineapple powder production using microwave spray dryer
title_fullStr Effect of variables on the pineapple powder production using microwave spray dryer
title_full_unstemmed Effect of variables on the pineapple powder production using microwave spray dryer
title_sort effect of variables on the pineapple powder production using microwave spray dryer
publishDate 2011
url http://eprints.utm.my/id/eprint/32829/1/SoudAliSoudMFKK2011.pdf
http://eprints.utm.my/id/eprint/32829/
_version_ 1643649153221263360
score 13.211869

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