Pembentangan Kertas Kerja: Pensyarah Menghadiri Konferensi/Worksyop Luar Negara (1/2018) Alifdalino Sulaiman (PhD) Jabatan Kejuruteraan Proses dan Makanan Chemical Engineers in Australasia (CHEMECA 2018), Queenstown, New Zealand Lawatan Ke The University of Auckland
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Pembentangan Kertas Kerja: Pensyarah Menghadiri …Pembentangan Kertas Kerja: Pensyarah Menghadiri Konferensi/Worksyop Luar Negara (1/2018) Alifdalino Sulaiman (PhD) Jabatan Kejuruteraan
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Pembentangan Kertas Kerja: Pensyarah Menghadiri Konferensi/Worksyop Luar
Negara (1/2018)
Alifdalino Sulaiman (PhD) Jabatan Kejuruteraan Proses dan Makanan
Chemical Engineers in Australasia (CHEMECA 2018), Queenstown, New Zealand
Lawatan Ke The University of Auckland
The Journey AUCKLAND
QUEENSTOWN
• Part 1 – Pembentangan kertas kerja di CHEMECA 2018
• Part 2 – Lawatan ke The University of Auckland, New Zealand
Comparison Study on Ultrasound Assisted and Conventional Heating Extraction of Pectin from
Jackfruit’s Waste
A. Sulaiman, R. M. Arif, N.N.A.K. Shah & R. Shamsudin
Department of Process and Food Engineering Faculty of Engineering
Universiti Putra Malaysia 30 Sept – 3 Oct 2019 Queenstown, NZ
Jackfruits
• Mastura cultivar vastly planted in Malaysia
• Large no. fruits, large size – 500 fruits per tree and weighed up to 40 kg per fruit
• Jackfruit of Mastura cultivar produces more than 70% of waste which could be utilized for production of high value products due to the availability of bioactive compound
Background
Flesh 20%
Rags & Rind 40%
seed 2%
Others 38%
JACKFRUITS COMPONENT (%)
Pectin
Pectin is white to brown powder extracted from plant, especially citrus fruits. But other high carbohydrate fruit parts potentially having pectin.
Mainly as gelling agent (jellies and jam) and stabilizer in fruit juices
Background
Carbohydrate content is the second highest after moisture out of total waste produce from jackfruits The waste could have pectin – can be extracted
CHE vs UAHE
Background
Heat Extraction (CHE)
Heat extraction (60 -100˚C) for 0.5 to 6 hours – Too long depends on the properties of the materials being processed. Low yield, low efficiency – heat hydrolysis.
Ultrasound Assisted Heating Extraction (UAHE)
Ultrasounic waves cause molecules to move faster and increase rate of penetration of solvent into cells due to cavitation effect. FASTER physical process.
Extraction liquid
Jackfruit’s strip
Water bath
Package with Jackfruit’s strip and extraction liquid
Objective
• To compare yield of pectin extracted from rags and rind of jackfruit by
using Conventional Heating Extraction (CHE) and Ultrasound Assisted
Heating Extraction (UAHE).
• To model the kinetic of pectin extraction from rags and rind of jackfruit
using CHE and UAHE method.
• To determine the degree of esterification of the extracted pectin using
• To determine the gelatinize characteristic of pectin
• DE is the ratio of methyl-esterified carboxyl groups to the number of total carboxyl groups present
• DE (%) = 𝐴1740
(𝐴1740+𝐴1640)
• Low Methoxyl Pectin DE<50% - Low
sugar, high acid application • High Methoxyl Pectin DE>50% - High
sugar, low acid application • DE
for CHE (pH=1.5, T=80oC, t=30min) is 53.28%
• DE for UAHE (Amp=20%, T=60oC, t=30min) is 52.56%
Conclusion
1. UAHE shows better extraction compared to CHE for example UAHE (pH=1.5, Amp=20%, T=80oC, t=10min) yielded 14.67% pectin compared to CHE (pH=1.5, T=80oC, t=30min) of 13.22%.
2. First order kinetic model is reasonable to describe the pectin extraction yield for both treatment. Better rate of extraction was observed via UAHE than CHE.
3. The DE (~53%) of jackfruit extracted in this study is classified as high methoxyl pectin (DE>50%).
4. UAHE can be a potential greener process that can be further explored for tropical fruit waste extraction of bioactive compound especially jackfruit.
Lawatan ke
• Host: Prof. Mohammed Farid • Lawatan ke Makmal • Jemputan sebagai penilai luar pada
kitaran penilaian program seterusnya
• Perbincangan berkisarkan penyelidikan – High pressure processing of food and
other non-thermal techniques/hurdles
– Energy: Phase change materials for food and other applications
Acknowledgement
• Everyone who has contributed to this work; my team, technicians etc.
• Bantuan Kewangan Menghadiri Konferensi/ worksyop di Luar Negara – Bahagian Akademik UPM