Universiti Teknologi Malaysia Institutional Repository

Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water

Mohd. Rasidek, N. A. and Mad Nordin, M. F. and Yusof, Y. A. and Tokuyama, H. and Nagatsu, Y. (2018) Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water. Jurnal Teknologi, 80 (3). pp. 97-103. ISSN 0127-9696

[img]
Preview
PDF
733kB

Official URL: http://dx.doi.org/10.11113/jt.v80.11467

Abstract

Banana peel pectin is extracted from banana peel waste using a hot compressed water extraction (140-160°C, 5 minutes, 1.18 mm particle size). Physicochemical contents of banana peel pectin were found to be in a similar range with commercial pectin, and is comprised of moisture (7.44-8.47%), ash (3.45-4.98%), protein (1.08-1.92%), fat (0.04-3.42), carbohydrate (83-86%), total sugar (1.77-3.41%), energy (353-369 kcal/100g) and specific heat (1.42-1.62 kJ/kg°C). These contents possibly related to their flow deformation of rheological behaviour. Regression analysis displayed good agreements in all models applied, apart from the Casson Model. Flow behaviour indices, n<1 and decreasing of apparent viscosity within increasing of shear rate indicates that banana peel pectin has excellent shear thinning behaviour with a presence of yield stress.

Item Type:Article
Uncontrolled Keywords:Banana peel, Hot compressed water, Pectin, Rheology model, Shear thinning
Subjects:T Technology > TN Mining engineering. Metallurgy
Divisions:Malaysia-Japan International Institute of Technology
ID Code:79756
Deposited By: Fazli Masari
Deposited On:28 Jan 2019 14:50
Last Modified:28 Jan 2019 14:50

Repository Staff Only: item control page