Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent

Carrageenans are natural ingredients that represent one of the major texturizing ingredients used by the food industry. However, the extracted carrageenans from seaweeds may have colour such as light brown. These criteria will affect marketed sector because the product are not presented in an intere...

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Main Author: Norazlinda, Hanen
Format: Undergraduates Project Papers
Language:English
Published: 2013
Subjects:
Online Access:http://umpir.ump.edu.my/id/eprint/7052/
http://umpir.ump.edu.my/id/eprint/7052/
http://umpir.ump.edu.my/id/eprint/7052/1/COLOUR_REMOVAL_OF_RAW_CARRAGEENAN_BY_USING.pdf
id ump-7052
recordtype eprints
spelling ump-70522015-03-03T09:34:03Z http://umpir.ump.edu.my/id/eprint/7052/ Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent Norazlinda, Hanen TP Chemical technology Carrageenans are natural ingredients that represent one of the major texturizing ingredients used by the food industry. However, the extracted carrageenans from seaweeds may have colour such as light brown. These criteria will affect marketed sector because the product are not presented in an interesting ways. Therefore, sodium hypochlorite is one of the effective treatment options and it has potential for removing of colour as bleaching agent. This is due to chlorine is the basis for the most common material used on bleaching. However, the availability of chlorine will give unpleasant odour to the product. This problem can be overcome by addition of sodium thiosulfate into the seaweed to neutralize the sodium hypochlorite. The purpose of this study is to remove colour of carrageenan from seaweed. Amount of sodium hypochlorite are the variable need to be controlled in order to get the optimum condition removing colour of extracted carrageenan from seaweed. When the amount of sodium hypochlorite increased, the time needed to decolourizing carrageenan become more faster. However, by using chlorine bleach (sodium hypochlorite) as a bleaching agent in food processing, this operations must follow permissible regulations to dealing with health effect. 2013 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/7052/1/COLOUR_REMOVAL_OF_RAW_CARRAGEENAN_BY_USING.pdf Norazlinda, Hanen (2013) Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang. http://iportal.ump.edu.my/lib/item?id=chamo:75779&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
Norazlinda, Hanen
Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
description Carrageenans are natural ingredients that represent one of the major texturizing ingredients used by the food industry. However, the extracted carrageenans from seaweeds may have colour such as light brown. These criteria will affect marketed sector because the product are not presented in an interesting ways. Therefore, sodium hypochlorite is one of the effective treatment options and it has potential for removing of colour as bleaching agent. This is due to chlorine is the basis for the most common material used on bleaching. However, the availability of chlorine will give unpleasant odour to the product. This problem can be overcome by addition of sodium thiosulfate into the seaweed to neutralize the sodium hypochlorite. The purpose of this study is to remove colour of carrageenan from seaweed. Amount of sodium hypochlorite are the variable need to be controlled in order to get the optimum condition removing colour of extracted carrageenan from seaweed. When the amount of sodium hypochlorite increased, the time needed to decolourizing carrageenan become more faster. However, by using chlorine bleach (sodium hypochlorite) as a bleaching agent in food processing, this operations must follow permissible regulations to dealing with health effect.
format Undergraduates Project Papers
author Norazlinda, Hanen
author_facet Norazlinda, Hanen
author_sort Norazlinda, Hanen
title Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
title_short Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
title_full Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
title_fullStr Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
title_full_unstemmed Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
title_sort colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
publishDate 2013
url http://umpir.ump.edu.my/id/eprint/7052/
http://umpir.ump.edu.my/id/eprint/7052/
http://umpir.ump.edu.my/id/eprint/7052/1/COLOUR_REMOVAL_OF_RAW_CARRAGEENAN_BY_USING.pdf
first_indexed 2023-09-18T22:03:21Z
last_indexed 2023-09-18T22:03:21Z
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