Effect of temperature to the properties of sago starch

29th Symposium of Malaysian Chemical Engineers 2016

Mustafa Kamal, M.^1 ; Baini, R.^1 ; Mohamaddan, S.^2 ; Selaman, O.S.^3 ; Ahmad Zauzi, N.^1 ; Rahman, M.R.^1 ; Abdul Rahman, N.^1 ; Chong, K.H.^5 ; Atan, M.F.^1 ; Abdul Samat, N.A.S.^1 ; Taib, S.N.L.^3 ; Othman, A.K.^4

Chemical and Energy Sustainability Department, Faculty of Engineering, Universiti Malaysia Sarawak (UNIMAS), Sarawak, Kota Samarahan

94300, Malaysia^1

Mechanical and Manufacturing Department, Faculty of Engineering, Universiti Malaysia Sarawak (UNIMAS), Sarawak, Kota Samarahan

94300, Malaysia^2

Civil Department, Faculty of Engineering, Universiti Malaysia Sarawak (UNIMAS), Sarawak, Kota Samarahan

94300, Malaysia^3

Electrical and Electronic Department, Faculty of Engineering, Universiti Malaysia Sarawak (UNIMAS), Sarawak, Kota Samarahan

94300, Malaysia^4

Faculty of Engineering, Computing and Science, Swinburne University of Technology, Sarawak Campus, Jalan Simpang Tiga, Sarawak, Kuching

93350, Malaysia^5

关键词: Agricultural crops;    Drying condition;    Drying temperature;    Effect of temperature;    Empirical equations;    Experimental investigations;    Functional properties;    Mechanical drying;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/206/1/012039/pdf
DOI  :  10.1088/1757-899X/206/1/012039

来源: IOP

【 摘 要 】

Recently, the importance of sago starch has increased, as it has become one of the main economically important agricultural crops to the most Southeast Asia countries. In the present work, an analysis on drying process of sago starch (Metroxylon sagu Rottb.) underwent various temperature has been made by using four empirical equations. The main goal of this analysis is to suggest the most accurate equation, in order to model and simulate the mechanical drying of sago starch. The experimental investigations were carried out in a gravity convection lab oven; and ±50g of sago starch (sample heights of 1 cm) was dried through four different temperatures, which were 50, 60, 70 and 80°C. The effect of drying temperature on the drying kinetics, as well as various qualities attributes of sago starch, such as microstructure, colour and functional properties were investigated. The results suggested that drying temperature has significant effect on sago starch drying kinetic; therefore, drying temperature would be the basis to select drying condition. Meanwhile, it was found that the various drying temperature ranging from 50 to 80°C affected the product quality especially in term of colour.