000			03777cas a2200421 a 4500
005			20260818090115.0
008			111005s1990 th uu|m rtt 0| a1eng d
035			_a.b1018868x
099		9	_aAIT Thesis no. AE-90-17
100	0		_aChouw Inprasit
245	1	0	_aDesign and development of laboratory scale freeze dryer for tangerine juice powder
260			_aBangkok : _bAsian Institute of Technology, _c1990
300			_a71 p.
490	1		_aThesis ; _vno. AE-90-17
500			_aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development
502			_aThesis (M.Eng.) - Asian Institute of Technology, 1990
520			_aA laboratory scale freeze dryer was designed and developed to produce tangerine juice powder and also to study the effect of freeze drying process on the quality of prod u ct. The main components of freeze dryer consist of chamber, refrigeration unit, vacuum pump, and plate heat exchanger . Electrical plate heat exchanger was us e d instead of hot water plate h eat exchanger for reduced the heating time . The effete of process parameter e . g. p late temperature on the quality of powder obtained in term of color change and ascorbic acid loss was found to b e non-significant at 50 and 60°C has a plate temperature . How eve r, at 7 0 °C plate temperature , product has a high loss of ascorbic acid and browning development . Optimum condition for freeze drying is at 60°C plate temperature on the basis of color change, ascorbic acid, and energy consumption. The best sample was at 60°C plate temperature and was selected for the determination of physical properties. The physical properties of powder such as particle size , loose bulk density, packed bulk density, and reconstitution time were 248. 17 w.m, . 0 . 59 g /ml, 0.83 g/ml, a nd 4.5 minutes respective l y. Total bacteria count for non-pasteurized juice powder about 3,000 colonies per gram of powder but in pasteurized juice powder less than one colony per gram of powder was presented. Energy consumption from experiment was 130, 376. 36, 167, 134. 25, and 222,460.57 kJ/kg of powder at 50, 60, and 70°C plate temperature respectively. The sensory evaluation test of color of the reconstituted juice reveal e d a slight difference from the fresh juice , however more significant differences were observed for taste and flavor since texture were damaged by grinding the powder after freeze drying.
650		0	_aTangerine
650		0	_aFood, Freeze-dried
700	0		_aAthapol Noomhorm, _eChairperson
700	1		_aJindal, Vinod Kumar, _eExamination Committee
700	1		_aIllangantileke, Sarath G., _eExamination Committee
710	2		_aThe Royal Government of the Netherlands, _eScholarship Donor
810	2		_aAsian Institute of Technology. _tThesis ; _vno. AE-90-17
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B18239
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