Embed Size (px)
Citation preview
Excellent Center of Waste Utilization and Management(ECoWaste)
Effects of pH and Sulfur Dioxide on Blue Color
and Cassava Starch Properties(Sunisa Buttajeen, Kanchana Saengchan, Montira Nopharatana and Warinthorn Songkasiri)
Kanchana Saengchan, Ph.D.
Excellent Center of Waste Utilization and Management (ECoWaste)
National Center for Genetic Engineering and Biotechnology (BIOTEC), NSTDA
Bangkok, Thailand
WCRTC Congress (21st January 2016)
Page 2
Excellent Center of Waste Utilization and Management(ECoWaste)
Presentation outline
Problem: Blue color in cassava starch paste
Affecting factors on undesirable color of starch
Hypothesis, objective and scope of research
Results and discussion
Conclusion and recommendation
Page 2
Page 3
Excellent Center of Waste Utilization and Management(ECoWaste)
Cassava starch applications
Page 3
Ref: FOSTAT. 2012, Thai Tapioca Starch Association, 2014
Page 4
Excellent Center of Waste Utilization and Management(ECoWaste)
Blue color in starch paste
Page 4
Page 5
Excellent Center of Waste Utilization and Management(ECoWaste)
Blue color from mineral compound in cassava
Page 5
Page 6
Excellent Center of Waste Utilization and Management(ECoWaste)
Mineral composition in water
Page 6
Ref: Department of water resource, 2014
Page 7
Excellent Center of Waste Utilization and Management(ECoWaste)
Mineral composition in processed cassava starch
Page 7
Ref: Charles A.L. et.al, 2004
Page 8
Excellent Center of Waste Utilization and Management(ECoWaste)
Hypothesis/ Objectives/ Scope of research
Page 8
Hypothesis
• Mineral compounds in cassava starch and water leads to the occurrence of blue color complex.
• Changing in pH during extraction process affects the occurrence of blue color in cassava starch.
Objectives
• Determination of ferric ferrocyanide concentration on blue color complex
• Determination of pH and sulfur dioxide concentration on blue color in cassava starch
Scope
• Determination of pH on blue color in starch paste (2, 3, 4, 5, 6)
• Determination of SO2 concentration on blue color in starch paste (100, 200 , 300, 400, 500 ppm)
• Determination of starch properties (solubility and swelling, viscosity, gelatinization)
Page 9
Excellent Center of Waste Utilization and Management(ECoWaste)
RGB color
Page 9
Ref: http://en.wikipedia.org/wiki/RGB_color_modell
Page 10
Excellent Center of Waste Utilization and Management(ECoWaste)
1. Determination of pH of copper sulfate on blue color
Page 10
Page 11
Excellent Center of Waste Utilization and Management(ECoWaste)
2. Determination of ferric ferrocyanide concentration on blue color
Page 11
Page 12
Excellent Center of Waste Utilization and Management(ECoWaste)
3. Determination of pH on color form ferric ferrocyanide in starch paste
Page 12
Page 13
Excellent Center of Waste Utilization and Management(ECoWaste)
Effect of pH on blue color of iron-cyanide complex
Page 13
Page 14
Excellent Center of Waste Utilization and Management(ECoWaste)
Effect of pH on blue color of iron-cyanide complex
Page 14
Page 15
Excellent Center of Waste Utilization and Management(ECoWaste)
4. Determination of SO2 on blue color from ferric ferrocyanide in starch paste
Page 15
Page 16
Excellent Center of Waste Utilization and Management(ECoWaste)
Effect of pH on solubility (SI) & swelling (SP)
Page 16
Ref: Sahachai, 2010; Pathama et al., 2010; Fannon et al., 1992, Kaur et al., 2011
Page 17
Excellent Center of Waste Utilization and Management(ECoWaste)
Effect of SO2 concentration on solubility (SI) & swelling (SP)
Page 17
Page 18
Excellent Center of Waste Utilization and Management(ECoWaste)
Effect of pH on peak viscosity
Page 18
Page 19
Excellent Center of Waste Utilization and Management(ECoWaste)
Effect of SO2 concentration on peak viscosity
Page 19
Ref: Sahachai, 2010; Sajeev et al., 2003; Wanlapatit, 1998
Page 20
Excellent Center of Waste Utilization and Management(ECoWaste)
Effect of pH on gelatinization
Page 20
Ref: Pathama et al., 2010; Pathama et al., 2010
Page 21
Excellent Center of Waste Utilization and Management(ECoWaste)
Effect of SO2 concentration on gelatinization
Page 21
Ref: Sahachai, 2010
Page 22
Excellent Center of Waste Utilization and Management(ECoWaste)
Conclusion
Page 22
Starch with 10 µM ferric ferrocyanide resulted blue color in cassava starch paste.
Increasing of pH resulted in a decrease of blue color in cassava starch paste.
Sulfur dioxide at 100- 500 ppm was not affect on blue color in cassava starch paste.
Solubility and swelling of starch with 30 µM ferric ferrocyanide treated with sulfur dioxide were increased due to acidity on ferric ferrocyanide complex.
Viscosity and gelatinization properties were not significant different in pure starch and starch with 10 µM ferric ferrocyanide because it was not affect crystalline region.
Excellent Center of Waste Utilization and Management(ECoWaste)
Contact Detail
Dr. Kanchana Saengchan
Address: Excellent Center of Waste Utilization and Management (ECoWaste)
PDTI Building, King Mongkut’s University of Technology Thonburi (Bangkhuntien)
49 Soi Tiantalay 25, Thakham, Bangkhuntien, Bangkok 10150, Thailand
Email: [email protected]
Telephone Number: 66 (0) 2470-7432
Fax Number: 66 (0) 2452-3455
