Using ohmic heating for separating protein from wastewater of mungbean vermicelli industry | |
| Author | Nataros Wiboonrungson |
| Call Number | AIT Thesis no.FB-12-01 |
| Subject(s) | Food--Protein content Mung bean Proteins |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of EngineeringinFood Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-12-01 |
| Abstract | In this research, ohmic heating for separating the proteinsfrom wastewater of mungbean vermicelliindustry, there are varies was used and evaluated parameters in the process affecting on the removalof protein. The physicochemical properties of wastewater was analyzedthe pH of the wastewater from mungbean industry was 4.5±0.096, the total solid was 10.065±0.156 containing 5.042±0.096 soluble solid and 6.59±0.498 total protein. Study oneffect of electrode types on temperature distribution showed the increased temperature rate of plate ohmic cell was 0.012timesfaster than cylinder cellbut the temperature distribution ofcylinder cellwas better than plate cell sothe plate ohmic cell was used in the static ohmic heating system.The wastewater washeated by conventional heating and ohmic heating with applied voltage were 10, 15, 20, and 25 V/cm. The times used for heatingfrom 20°C to 90°C were 8488 sec, 5460 sec, 1697 sec, 1038 secand 481 sec respectively. Therelationship betweenheating time andincreased temperature wasexplained byparabolic model.In case of difference voltage gradients,at high voltage gradient values which was 25V/cmresulted in quite higher the electrical conductivity. The voltage gradient had no significant effects on the remained protein at the high temperature (>70°C) without holding time. The applied voltage was 15V/cm resulted in the most ohmic efficiency which was 0.7917 at 70°C and the results showed linear relationship of increased temperature and the electrical conductivity.The residualprotein decreasedfrom 0.29 to 0.06andbecame stable when treated at more than 70 °Cwhich was the same as remained total solid and total dissolved solid.The initial protein decreased as remained protein decreased and heating time increased. In case of varying initial protein, the relationship of increased temperature and electrical conductivity could be found by following σ* = (σ/σ25) -1 and T* = (T/T25) -1. The result showed σ* = 0.568T*.The remained protein decreased until more than 70°C itbecame constant. However, the remained protein treated by ohmic method showedhigher than remained proteintreated by conventional method, at 70°C the remained protein treated by ohmic heating was 8.16%and one treated by conventional heating was 18.02%.The predicted equation ofelectrical conductivity based on temperature and protein concentration.From this experiment the suitable equation was the equation of Modified Icier-Ilicali’s Modelwhich was used to determine the electrical conductivity using the function of temperature and protein concentration. |
| Year | 2012 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-12-01 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar;Rittichai Asswarachan; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2012 |