Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed.
Background: A natural carbohydrate biopolymer was extracted from the agricultural biomass waste (durian seed). Subsequently, the crude biopolymer was purified by using the saturated barium hydroxide to minimize the impurities. Finally, the effect of different drying techniques on the flow characteri...
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| Format: | Article |
| Language: | English English |
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Chemistry Central
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30435/ http://psasir.upm.edu.my/id/eprint/30435/1/Effect%20of%20different%20drying%20techniques%20on%20flowability%20characteristics%20and%20chemical%20properties%20of%20natural%20carbohydrate.pdf |
| _version_ | 1848846675980845056 |
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| author | Mirhosseini, Hamed Tabatabaee Amid, Bahareh |
| author_facet | Mirhosseini, Hamed Tabatabaee Amid, Bahareh |
| author_sort | Mirhosseini, Hamed |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Background: A natural carbohydrate biopolymer was extracted from the agricultural biomass waste (durian seed). Subsequently, the crude biopolymer was purified by using the saturated barium hydroxide to minimize the impurities. Finally, the effect of different drying techniques on the flow characteristics and functional properties of the purified biopolymer was investigated. The present study elucidated the main functional characteristics such as flow characteristics, water- and oil-holding capacity, solubility, and foaming capacity.Results: In most cases except for oven drying, the bulk density decreased, thus increasing the porosity. This might be attributed to the increase in the inter-particle voids of smaller sized particles with larger contact surface areas per unit volume. The current study revealed that oven-dried gum and freeze-dried gum had the highest and lowest compressibility index, thus indicating the weakest and strongest flowability among all samples. In the present work, the freeze-dried gum showed the lowest angle of repose, bulk, tapped and true density. This indicates the highest porosity degree of freeze dried gum among dried seed gums. It also exhibited the highest solubility, and foaming capacity thus providing the most desirable functional properties and flow characteristics among all drying techniques.Conclusion: The present study revealed that freeze drying among all drying techniques provided the most desirable functional properties and flow characteristics for durian seed gum.
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| first_indexed | 2025-11-15T09:06:29Z |
| format | Article |
| id | upm-30435 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T09:06:29Z |
| publishDate | 2013 |
| publisher | Chemistry Central |
| recordtype | eprints |
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| spelling | upm-304352015-10-08T01:09:29Z http://psasir.upm.edu.my/id/eprint/30435/ Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed. Mirhosseini, Hamed Tabatabaee Amid, Bahareh Background: A natural carbohydrate biopolymer was extracted from the agricultural biomass waste (durian seed). Subsequently, the crude biopolymer was purified by using the saturated barium hydroxide to minimize the impurities. Finally, the effect of different drying techniques on the flow characteristics and functional properties of the purified biopolymer was investigated. The present study elucidated the main functional characteristics such as flow characteristics, water- and oil-holding capacity, solubility, and foaming capacity.Results: In most cases except for oven drying, the bulk density decreased, thus increasing the porosity. This might be attributed to the increase in the inter-particle voids of smaller sized particles with larger contact surface areas per unit volume. The current study revealed that oven-dried gum and freeze-dried gum had the highest and lowest compressibility index, thus indicating the weakest and strongest flowability among all samples. In the present work, the freeze-dried gum showed the lowest angle of repose, bulk, tapped and true density. This indicates the highest porosity degree of freeze dried gum among dried seed gums. It also exhibited the highest solubility, and foaming capacity thus providing the most desirable functional properties and flow characteristics among all drying techniques.Conclusion: The present study revealed that freeze drying among all drying techniques provided the most desirable functional properties and flow characteristics for durian seed gum. Chemistry Central 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30435/1/Effect%20of%20different%20drying%20techniques%20on%20flowability%20characteristics%20and%20chemical%20properties%20of%20natural%20carbohydrate.pdf Mirhosseini, Hamed and Tabatabaee Amid, Bahareh (2013) Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed. Chemistry Central Journal, 7 (1). art. no. 1. pp. 1-14. ISSN 1752-153X http://journal.chemistrycentral.com/content/7/January/2013 10.1186/1752-153X-7-1 English |
| spellingShingle | Mirhosseini, Hamed Tabatabaee Amid, Bahareh Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed. |
| title | Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed. |
| title_full | Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed. |
| title_fullStr | Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed. |
| title_full_unstemmed | Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed. |
| title_short | Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed. |
| title_sort | effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein gum from durian fruit seed. |
| url | http://psasir.upm.edu.my/id/eprint/30435/ http://psasir.upm.edu.my/id/eprint/30435/ http://psasir.upm.edu.my/id/eprint/30435/ http://psasir.upm.edu.my/id/eprint/30435/1/Effect%20of%20different%20drying%20techniques%20on%20flowability%20characteristics%20and%20chemical%20properties%20of%20natural%20carbohydrate.pdf |