Drum drying of soy pulp (okara) powder (Record no. 31750)

MARC details
000 -LEADER
fixed length control field 03578nas|a2200397 i 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260818094213.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 090499s1998 th uzm rtt 00| a1eng d
035 ## - SYSTEM CONTROL NUMBER
System control number .b11747006
099 #9 - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number AIT Thesis no. AE-98-11
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Iwan Taruna
245 10 - TITLE STATEMENT
Title Drum drying of soy pulp (okara) powder
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Bangkok :
Name of publisher, distributor, etc. Asian Institute of Technology,
Date of publication, distribution, etc. 1998
300 ## - PHYSICAL DESCRIPTION
Extent 104 leaves
490 1# - SERIES STATEMENT
Series statement Thesis ;
Volume/sequential designation no. AE-98-11
500 ## - GENERAL NOTE
General note A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development
502 ## - DISSERTATION NOTE
Dissertation note Thesis (M.Eng.) - Asian Institute of Technology, 1998
520 ## - SUMMARY, ETC.
Summary, etc. Soy pulp or okara powders were prepared in natural state or by steaming the raw okara at 100 °C for 30 minutes, by dehydrating using a hot-air oven and a drum dryer, and then grinding to powdery form. Hot-air drying was employed at 70, 80, 90 °C by keeping the air flow rate and thickness of okara in the tray to be constant. In drum drying process the variables consisted of initial moisture content of okara, drum surface temperature, drum gap and rotation speed of drum. Performance of drying processes and properties of dried okara were evaluated. The okara powder obtained was then used to replace 10, 20, 30 % of wheat flour in the cookie for evaluation of acceptability. The results showed that drum drying rates of okara were quiet higher than hot-air drying rates. In the present study, drum drying rate of okara varied linearly with initial moisture content of okara, drum surface temperature, rotation speed of drum, and inversely with gap between the drums. Variation of initial okara moisture content, rotation speed of drum, and drum gap respectively showed the most significant effects on the drying rate of okara. The lipid contents, density, and pH of drum dried okara powder did not relatively change due to variations of drum drying process. Conversely the viscosity, water and lipid absorption were slightly disturbed as protein was denatured by different heating effects. The color of drum dried okara powder was brighter than hot-air dried okara powder due to less occurrence of browning. The cookie prepared by using hot-air or drum dried okara powder to replace maximum 20 % wheat flour part were well accepted. It was evident that steaming process of the raw okara prior to drying could increase the acceptability of okara powder to be used as cookie ingredient.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Okara
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Drying
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Athapol Noomhorm,
Relator term Chairperson
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Jindal, Vinod Kumar,
Relator term Examination Committee
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Vincent, Jean-Claude,
Relator term Examination committee
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Development of Undergraduate Education Project Ministry of Education and Culture Republic of Indonesia,
Relator term Scholarship donor
810 2# - SERIES ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Asian Institute of Technology.
Title of a work Thesis ;
Volume/sequential designation no. AE-98-11
856 ## - ELECTRONIC LOCATION AND ACCESS
Materials specified Full-Text
Uniform Resource Identifier <a href="http://203.159.5.9/ait-thesis/detail.php?q=B13099">http://203.159.5.9/ait-thesis/detail.php?q=B13099</a>
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN)
a .b11747006
b mnait
c y
902 ## - LOCAL DATA ELEMENT B, LDB (RLIN)
a 240411
998 ## - LOCAL CONTROL INFORMATION (RLIN)
Operator's initials, OID (RLIN) 0
Cataloger's initials, CIN (RLIN) 990409
First date, FD (RLIN) m
-- a
-- y
-- 0
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
l mnait
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
l mnarc
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type 20-AIT Publication
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type 40-Archives
909 ## - LOCAL ITEMS USED
Barcode Barcode : 30050120576565
CREATED CREATED : 1997-10-11
RECORD Id RECORD # : i12127711
LPATRON LPATRON : 1021887
LCHKIN LCHKIN : 2010-03-03
RENEWALS # RENEWALS : 0
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-- TOT CHKOUT : 14
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909 ## - LOCAL ITEMS USED
Barcode Barcode : 30050120371454
CREATED CREATED : 2016-02-06
RECORD Id RECORD # : i13013646
LPATRON LPATRON : 0
LCHKIN LCHKIN : -
RENEWALS # RENEWALS : 0
-- # OVERDUE : 0
-- IUSE3 : 0
-- TOT CHKOUT : 0
-- TOT RENEW : 0
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
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