Production of carboxylmethyl cellulose from rice straw for food applications | |
| Author | Suranya Triakarabenjakul |
| Call Number | AIT Thesis no.FB-06-14 |
| Subject(s) | Cellulose Straw Deep frying Fruit juice |
| Note | A thesis submitted in partial fulfillment of the requirements for The degree of Mastet of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-06-14 |
| Abstract | Rice straw was used as raw material for cellulose extraction by alkali extraction and acid hydrolysis methods. The cellulose extracted by acid hydrolysis method was brighter and had lower H202 residue as compared to cellulose obtained by alkali extraction. The extracted cellulose was treated with sodium chloroacetate to produce carboxyl methylcellulose (CMC). The yellowness (b value) of synthesized CMC was more than that commercial CMC. The synthesized CMC solution in water at (1% w/w) was used to determine properties and compared with the commercial CMC solution. -It was observe that the concentration of CMC varied with temperature as a power law equation and followed pattern of Arrhenius relationship. Both commercial and synthesized CMC solution, were applied in diluted pineapple concentrate to study the effectiveness of synthesis CMC as stabilizing agent. The color degradation in treated samples follow zero and the first order kinetic of color changing in low and high concentrations, respectively. The stability of juice was increased during storage. All treated juice samples developed darker color during storage. The Brix, acidity and pH values of stored treated juice did not vary significantly different at 5% confidence level when compared to untreated juice. Moreover, traditional Chinese dough coated with CMC solution with 0.25, 0.50 and 0.75% (w/w) concentration before frying in palm oil at 180°C for 90s to improve frying efficiency. It showed that the brightness and yellowness of deep fried Chinese dough were slightly increased with increased CMC coating. The percentage of oil uptake of deep fried dough decreased with increased CMC concentration. It was observed that coating concentration of synthesized CMC resulted in reduction of oil to level of 52.10%, 63.65% and 79.40% corresponding commercial CMC: 19.03%, 29.27% and 36.61%, at CMC concentration of 0.25%, 0.50% and 0.75%, respectively. |
| Year | 2006 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-06-14 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorn |
| Examination Committee(s) | Rakshit, Sudip Kumar; Salokhe, Vilas, M. |
| Scholarship Donor(s) | Royal Thai Government Fellowship |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2006 |