| Undergraduate
research:Modified Cationic Starch Production by Microwave
Technique
- Advisor: Dr. Wutthichai Nakraksa
- Partner: Chuleeporn Boonmasiri, Noppamas
Nuengthong
Master thesis:
Moisture Shelf Life of Packaged Milk Powder
- Advisor: Dr. Ruben J. Hernandez
- Related publication/conference
Ph.D dissertation: 1-MCP Controlled
Release System to Extend the Shelf Life of Fresh-cut Apples
- Advisor: Dr. Ruben J. Hernandez,
Dr. Bruce Harte
- Co advisor: Dr. Randolph Beaudry
- Related publication/conference
- WorldPak (East Lansing, MI) 2002
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to see research related documents
Abstract
Modified
Cationic Starch Production by Microwave Technique
Study on Cationic starch production
by using microwave technique, drying process that can be reduced
production time, was done by mixing the tapioca starch with
the reagent QUAT188 11.6%(w/v) and NaOH 6.9%(w/v) at the liquid
phase:solid phase ratio 0.40:1, 0.50:1 and 0.67:1. The mixture
were conditioned at 50C for 8 hrs. The conditioned mixture
was ground and sieved pass throught sieve 50 mesh. Then the
mixture were heated by using the microwave at the frequency
2450 MHz for 3, 5 and 7 min for cationization reaction. Cationic
starch had 2-13% moisture content(%MC), 0.053-0.311% bound
nitrogen(%BN) and had the degree of substitution(DS) in the
range between 0.006 and 0.037. The reaction efficiency(%RE)
was between 6.14 and 36%. The moisture content of the product,
the amount of bound nitrogen, the reaction efficiency and
the degree of substituion were negative correlation to the
heating time and were positive correlation to the ratio between
liguid phase and solid phase. The two factors, heating time
and liquid phase:solid phase, were effects to %MC of cationic
starch 75% and 8%, respectively whlie %BN, DS and %RE 46%
and 42-44%, resprctively.
Moisture
Shelf Life of Packaged Milk Powder
As new packaging materials become available
for non-fat dry milk, there is a need for shelf life simulation
to reduce the time and cost needed. In order to perform a
simulation, information about product and package characteristics
was obtained. GAB equation was employed to describe the moisture
sorption isotherm of the product. The barrier properties of
packages were described by the permeance of the material since
the package is leak proof.
Shelf life simulation consisted of shelf
life modeling, model analysis, and model validation. Shelf
life modeling was based on mass transfer through the package
wall and the GAB equation. From sensitivity analysis of the
model, shelf life is most sensitive to the ratio of area to
product dry weight and least sensitive to parameter C of GAB
equation. Model validation is necessary to ensure the applicability
of the model. The shelf life model based on GAB equation is
applicable to predict the shelf life of non-fat dry milk packaged
in F-flute corrugated board/plastic boxes except for non-fat
dry milk package in the poorest barrier package.
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