A study on the effect of storage conditions on cassava roots and the effect of intermediate products on the quality of glucose syrup | |
| Author | Khin Thidar Thant |
| Call Number | AIT Thesis no. AE-97-11 |
| Subject(s) | Cassava Farm produce--Storage |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | The effect of two different storage conditions (under shade and under ambient) was studied on three different varieties (Rayong-5, Rayong-60 and Kasetsart-50) of cassava roots for four days storage. The effect of piling positions was also studied for three days storage. Finally, the effect of intermediate products from cassava starch production on enzymatic hydrolysis and quality of glucose syrup was investigated. Storage under shade could keep more moisture content for all three varieties of cassavas (Rayong-5, Rayong-60 and Kasetsart-50) during four days storage. Rate of decrease in starch content in tubers stored under ambient was more rapid for Rayong60 and opposite results for Rayong-5. No significant effect of both conditions is found on Kasetsart-50 for first two days and it had the highest amount of starch content after storage. There was no noticeable effect on ash and fiber content for all variety in both conditions. The temperature inside the pile was significant at all positions and temperature raised up to 68°C. Piling positions gave the significant effect on stored cassavas. Least moisture content was found for bottom position and highest for top position. Top position can keep more amount of moisture and starch content during three days experiment. Middle position had rapid rate of decrease in starch content and bad physical appearance. Negligible effect on fiber and ash content was observed for all positions. For glucose syrup produced from different substrate, the optimum operation temperature for all substrates was 40°C. The optimum enzyme concentration for starch and chip was 1.8 AMG/ml, for cake and pulp I .2 AMG/ml, and for milk 0.9 AMG/ml. The required residence time was 15 hr for all substrates except chip which was 24 hr. DE value of glucose solution from pulp was the highest 96.092, from starch was lowest 93.96 and 96.09 from chip, 94.96 from cake and, 94.67 from milk. And the rate of hydrolysis of starch was highest while chip was lowest. Cake gave best quality but less yield among all substrates except starch. Chip gave high yield but less acceptability in color of product. In case of pulp, it gave highest yield and satisfied quality. Milk falls in-between. |
| Year | 1997 |
| 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 | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noornhorm; |
| Examination Committee(s) | Jindal, V. K. ;Vincent J. C.; |
| Scholarship Donor(s) | ADB (Japan); |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 1997 |