Spray drying of Ati-ati plant boiling extract
In this work, optimization and scale up of the spray drying ati-ati plant boiling extract was studied. The variables that influence the antioxidant activity of ati-ati plant are studied and determined. In this research spray drying has been adopted to produce the dried extract from the liquid form o...
| Main Author: | |
|---|---|
| Format: | Undergraduates Project Papers |
| Language: | English |
| Published: |
2010
|
| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/3130/ http://umpir.ump.edu.my/id/eprint/3130/ http://umpir.ump.edu.my/id/eprint/3130/1/CD5674_SITI_AISYAH_YAHYA.pdf |
| id |
ump-3130 |
|---|---|
| recordtype |
eprints |
| spelling |
ump-31302015-03-03T07:59:34Z http://umpir.ump.edu.my/id/eprint/3130/ Spray drying of Ati-ati plant boiling extract Siti Aisyah, Yahya TP Chemical technology In this work, optimization and scale up of the spray drying ati-ati plant boiling extract was studied. The variables that influence the antioxidant activity of ati-ati plant are studied and determined. In this research spray drying has been adopted to produce the dried extract from the liquid form of the boiling extract of ati-ati plant. Analysis on the dried extracts has been conducted using an antioxidant assay are based on measurement of the loss DPPH color at 517 nm after reaction with test compound and the reaction is monitored by UV-VIS spectrophotometer. The 22 factorial experiment method is used to design the experiment around a centre point of temperature and concentration of maltodextrin which gave the optimum antioxidant activity at small scale. Among the experimental points, the highest yield of antioxidant activity is produced in condition of 150 oC and 10% concentration of maltodextrin. This experiment was followed by mathematical analysis using Yates’ method and linear regression in order to study the main effect and interactive effect of changing the level of experimental variables. The calculation proved that concentration of maltodextrin has the biggest main effect on antioxidant activity while the interactive effect of the combination of temperature and concentration of maltodextrin is also significance. The 22 factorial experiments were complemented with more experiments to make a composite design in order to determine the maximum point. The maximum predicted yields according to the optimized levels of variables are 57.3427% of antioxidant activity at temperature of 165.26oC and 19.35% concentration of maltodextrin. 2010-12 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/3130/1/CD5674_SITI_AISYAH_YAHYA.pdf Siti Aisyah, Yahya (2010) Spray drying of Ati-ati plant boiling extract. Faculty of Chemical & Natural Resources Engineering , Universiti Malaysia Pahang . http://iportal.ump.edu.my/lib/item?id=chamo:57583&theme=UMP2 |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
Universiti Malaysia Pahang |
| building |
UMP Institutional Repository |
| collection |
Online Access |
| language |
English |
| topic |
TP Chemical technology |
| spellingShingle |
TP Chemical technology Siti Aisyah, Yahya Spray drying of Ati-ati plant boiling extract |
| description |
In this work, optimization and scale up of the spray drying ati-ati plant boiling extract was studied. The variables that influence the antioxidant activity of ati-ati plant are studied and determined. In this research spray drying has been adopted to produce the dried extract from the liquid form of the boiling extract of ati-ati plant. Analysis on the dried extracts has been conducted using an antioxidant assay are based on measurement of the loss DPPH color at 517 nm after reaction with test compound and the reaction is monitored by UV-VIS spectrophotometer. The 22 factorial experiment method is used to design the experiment around a centre point of temperature and concentration of maltodextrin which gave the optimum antioxidant activity at small scale. Among the experimental points, the highest yield of antioxidant activity is produced in condition of 150 oC and 10% concentration of maltodextrin. This experiment was followed by mathematical analysis using Yates’ method and linear regression in order to study the main effect and interactive effect of changing the level of experimental variables. The calculation proved that concentration of maltodextrin has the biggest main effect on antioxidant activity while the interactive effect of the combination of temperature and concentration of maltodextrin is also significance. The 22 factorial experiments were complemented with more experiments to make a composite design in order to determine the maximum point. The maximum predicted yields according to the optimized levels of variables are 57.3427% of antioxidant activity at temperature of 165.26oC and 19.35% concentration of maltodextrin. |
| format |
Undergraduates Project Papers |
| author |
Siti Aisyah, Yahya |
| author_facet |
Siti Aisyah, Yahya |
| author_sort |
Siti Aisyah, Yahya |
| title |
Spray drying of Ati-ati plant boiling extract |
| title_short |
Spray drying of Ati-ati plant boiling extract |
| title_full |
Spray drying of Ati-ati plant boiling extract |
| title_fullStr |
Spray drying of Ati-ati plant boiling extract |
| title_full_unstemmed |
Spray drying of Ati-ati plant boiling extract |
| title_sort |
spray drying of ati-ati plant boiling extract |
| publishDate |
2010 |
| url |
http://umpir.ump.edu.my/id/eprint/3130/ http://umpir.ump.edu.my/id/eprint/3130/ http://umpir.ump.edu.my/id/eprint/3130/1/CD5674_SITI_AISYAH_YAHYA.pdf |
| first_indexed |
2023-09-18T21:57:12Z |
| last_indexed |
2023-09-18T21:57:12Z |
| _version_ |
1777414157976469504 |