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Progressive freeze concentration of coconut water: effect of circulation flowrate and circulation time

Progressive freeze concentration integrated with a coil crystallizer was applied to concentrate coconut water in order to increase its sugar content. In progressive freeze concentration system, only a single ice is formed as a layer on cooled surface. It is introduced as an alternative in compensati...

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Main Authors: Jusoh, Mazura, Mohamed Nor, Noor Naimah
Format: Article
Language:English
Published: Penerbit UTM Press 2014
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/62350/1/MazuraJusoh2014_ProgressiveFreezeConcentrationofCoconutWater.pdf
http://eprints.utm.my/id/eprint/62350/
http://dx.doi.org/10.11113/jt.v67.2770
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spelling my.utm.623502017-06-05T08:30:39Z http://eprints.utm.my/id/eprint/62350/ Progressive freeze concentration of coconut water: effect of circulation flowrate and circulation time Jusoh, Mazura Mohamed Nor, Noor Naimah TP Chemical technology Progressive freeze concentration integrated with a coil crystallizer was applied to concentrate coconut water in order to increase its sugar content. In progressive freeze concentration system, only a single ice is formed as a layer on cooled surface. It is introduced as an alternative in compensating the disadvantages of conventional method of freeze concentration, called suspension freeze concentration. In this research, the efficiency of the progressive freeze concentration system was determined through effective partition constant (K) value and percent increment of sugar content. Hence, the effect of circulation flowrate ranging from 2000 to 2800 ml/min and circulation time from 10 to 18 minutes on those two variables was then investigated through experiments designated using one factor at a time. From the experimental work, it was found that higher efficiency results at higher circulation flowrate of 2800 ml/min based on lower K and high percentage of sugar increment achieved. It was also found that the percentage of the sugar increment is high when the period given for circulating the solution is increased and the most suitable circulation time is 14 minutes. Penerbit UTM Press 2014 Article PeerReviewed application/pdf en http://eprints.utm.my/id/eprint/62350/1/MazuraJusoh2014_ProgressiveFreezeConcentrationofCoconutWater.pdf Jusoh, Mazura and Mohamed Nor, Noor Naimah (2014) Progressive freeze concentration of coconut water: effect of circulation flowrate and circulation time. Jurnal Teknologi (Sciences and Engineering), 67 (3). pp. 91-96. ISSN 2180-3722 http://dx.doi.org/10.11113/jt.v67.2770 DOI:10.11113/jt.v67.2770
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 TP Chemical technology
spellingShingle TP Chemical technology
Jusoh, Mazura
Mohamed Nor, Noor Naimah
Progressive freeze concentration of coconut water: effect of circulation flowrate and circulation time
description Progressive freeze concentration integrated with a coil crystallizer was applied to concentrate coconut water in order to increase its sugar content. In progressive freeze concentration system, only a single ice is formed as a layer on cooled surface. It is introduced as an alternative in compensating the disadvantages of conventional method of freeze concentration, called suspension freeze concentration. In this research, the efficiency of the progressive freeze concentration system was determined through effective partition constant (K) value and percent increment of sugar content. Hence, the effect of circulation flowrate ranging from 2000 to 2800 ml/min and circulation time from 10 to 18 minutes on those two variables was then investigated through experiments designated using one factor at a time. From the experimental work, it was found that higher efficiency results at higher circulation flowrate of 2800 ml/min based on lower K and high percentage of sugar increment achieved. It was also found that the percentage of the sugar increment is high when the period given for circulating the solution is increased and the most suitable circulation time is 14 minutes.
format Article
author Jusoh, Mazura
Mohamed Nor, Noor Naimah
author_facet Jusoh, Mazura
Mohamed Nor, Noor Naimah
author_sort Jusoh, Mazura
title Progressive freeze concentration of coconut water: effect of circulation flowrate and circulation time
title_short Progressive freeze concentration of coconut water: effect of circulation flowrate and circulation time
title_full Progressive freeze concentration of coconut water: effect of circulation flowrate and circulation time
title_fullStr Progressive freeze concentration of coconut water: effect of circulation flowrate and circulation time
title_full_unstemmed Progressive freeze concentration of coconut water: effect of circulation flowrate and circulation time
title_sort progressive freeze concentration of coconut water: effect of circulation flowrate and circulation time
publisher Penerbit UTM Press
publishDate 2014
url http://eprints.utm.my/id/eprint/62350/1/MazuraJusoh2014_ProgressiveFreezeConcentrationofCoconutWater.pdf
http://eprints.utm.my/id/eprint/62350/
http://dx.doi.org/10.11113/jt.v67.2770
_version_ 1643655391324667904
score 13.211869

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