Pembentangan Kertas Kerja: Pensyarah Menghadiri Konferensi/Worksyop Luar Negara (1/2018)

Transcription

1 Pembentangan Kertas Kerja: Pensyarah Menghadiri Konferensi/Worksyop Luar Negara (1/2018) Chemical Engineers in Australasia (CHEMECA 2018), Queenstown, New Zealand Lawatan Ke The University of Auckland Alifdalino Sulaiman (PhD) Jabatan Kejuruteraan Proses dan Makanan

2 The Journey AUCKLAND QUEENSTOWN

3 Part 1 Pembentangan kertas kerja di CHEMECA 2018 Part 2 Lawatan ke The University of Auckland, New Zealand

4 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

5 Background Jackfruits JACKFRUITS COMPONENT (%) Flesh 20% Others 38% Mastura cultivar vastly planted in Malaysia seed 2% 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 Rags & Rind 40%

6 Background Pectin Carbohydrate content is the second highest after moisture out of total waste produce from jackfruits The waste could have pectin can be extracted 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

7 Background CHE vs UAHE Heat Extraction (CHE) Heat extraction ( C) for 0.5 to 6 hours Too long depends on the properties of the materials being processed. Package with Jackfruit s strip and extraction liquid Low yield, low efficiency heat hydrolysis. Water bath 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. Extraction liquid FASTER physical process. Jackfruit s strip

8 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 UAHE and CHE.

9 Methodology Experimental design Jackfruit s powder preparation Treatment CHE and UAHE Pectin Drying Yield calculation Results analysis Yield of Pectin: CHE vs UAHE Kinetic: First order CHE vs UAHE Degree of Esterification

10 Methodology Extraction Treatments Heat Extraction Ultrasound Assisted Heat Extraction ph 1.5 using HCl Treatment Temperature of C Treatment time of 0 30 min Solid liquid ratio 1:20 g/ml Ultrasound treatment (400 W, 24 khz) at 20, 30 & 40% amplitude Centrifuge for 3 mins at 900 rpm (4 C); filtrate mix with 95% ethanol (1:1) for 2 hrs at 4 C; centrifuge again to separate; oven dried at 40 C

11 Yield (%) Results and discussion CHE vs UAHE on Pectin yield 25 Amount of Yield (%) against Time (min) for Temperature 80 o C NO SIGNIFICANT DIFFERENT UAHE 20% UAHE 30% UAHE 40% CHE Time (min) Pectin yield(%)=(mo/m)x 100% mo : dried jackfruit powder (g) m : dried pectin extracted (g)

12 Yield (%) Results and discussion Effect of temperature on pectin extraction yield via ultrasound assisted treatment 20 Amount of Yield (%) against Time (min) for UAHE Amplitude 20% C 60 C 80 C Time (min)

13 Results and discussion Kinetics First order ln (mo/m) = -kt

14 100.0 Results and discussion Degree of Esterification To determine the gelatinize characteristic of pectin DE is the ratio of methyl-esterified carboxyl groups to the number of total carboxyl groups present %T DE (%) = A1740 (A1740+A1640) Low Methoxyl Pectin DE<50% - Low sugar, high acid application High Methoxyl Pectin DE>50% - High sugar, low acid application Jackfruit pectin (4) cm DE for CHE (ph=1.5, T=80 o C, t=30min) is 53.28% DE for UAHE (Amp=20%, T=60 o C, t=30min) is 52.56%

15 Conclusion 1. UAHE shows better extraction compared to CHE for example UAHE (ph=1.5, Amp=20%, T=80 o C, t=10min) yielded 14.67% pectin compared to CHE (ph=1.5, T=80 o C, 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.

16 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

17 Acknowledgement Everyone who has contributed to this work; my team, technicians etc. Bantuan Kewangan Menghadiri Konferensi/ worksyop di Luar Negara Bahagian Akademik UPM

18 Terima Kasih Thank You

19 Methodology Jackfruit s waste powder Rind & Rags (1x6cm) Soak at 80 C/5 min Dried at 60 C/48 hrs Moisture <10% Grind to <250μm Kept for further treatments 1cm 6cm

20 Results and discussion Kinetics First order ln (mo/m) = -kt