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Pembentangan Kertas Kerja: Pensyarah Menghadiri Konferensi/Worksyop Luar
Negara (1/2018)
Alifdalino Sulaiman (PhD) Jabatan Kejuruteraan Proses dan Makanan
Chemical Engineers in Australasia (CHEMECA 2018), Queenstown, New Zealand
Lawatan Ke The University of Auckland
The Journey AUCKLAND
QUEENSTOWN
• Part 1 – Pembentangan kertas kerja di CHEMECA 2018
• Part 2 – Lawatan ke The University of Auckland, New Zealand
Comparison Study on Ultrasound Assisted and Conventional Heating Extraction of Pectin from
Jackfruit’s Waste
A. Sulaiman, R. M. Arif, N.N.A.K. Shah & R. Shamsudin
Department of Process and Food Engineering Faculty of Engineering
Universiti Putra Malaysia 30 Sept – 3 Oct 2019 Queenstown, NZ
Jackfruits
• Mastura cultivar vastly planted in Malaysia
• Large no. fruits, large size – 500 fruits per tree and weighed up to 40 kg per fruit
• Jackfruit of Mastura cultivar produces more than 70% of waste which could be utilized for production of high value products due to the availability of bioactive compound
Background
Flesh 20%
Rags & Rind 40%
seed 2%
Others 38%
JACKFRUITS COMPONENT (%)
Pectin
Pectin is white to brown powder extracted from plant, especially citrus fruits. But other high carbohydrate fruit parts potentially having pectin.
Mainly as gelling agent (jellies and jam) and stabilizer in fruit juices
Background
Carbohydrate content is the second highest after moisture out of total waste produce from jackfruits The waste could have pectin – can be extracted
CHE vs UAHE
Background
Heat Extraction (CHE)
Heat extraction (60 -100˚C) for 0.5 to 6 hours – Too long depends on the properties of the materials being processed. Low yield, low efficiency – heat hydrolysis.
Ultrasound Assisted Heating Extraction (UAHE)
Ultrasounic waves cause molecules to move faster and increase rate of penetration of solvent into cells due to cavitation effect. FASTER physical process.
Extraction liquid
Jackfruit’s strip
Water bath
Package with Jackfruit’s strip and extraction liquid
Objective
• To compare yield of pectin extracted from rags and rind of jackfruit by
using Conventional Heating Extraction (CHE) and Ultrasound Assisted
Heating Extraction (UAHE).
• To model the kinetic of pectin extraction from rags and rind of jackfruit
using CHE and UAHE method.
• To determine the degree of esterification of the extracted pectin using
UAHE and CHE.
Results analysis
Yield calculation
Pectin Drying
Treatment
CHE and UAHE
Jackfruit’s powder
preparation
Experimental design
Methodology
Yield of Pectin: CHE vs UAHE
Kinetic: First order – CHE vs UAHE
Degree of Esterification
Extraction Treatments Methodology
Heat Extraction Ultrasound Assisted Heat
Extraction
pH 1.5 using HCl
Treatment Temperature of 30 - 80˚C
Ultrasound treatment (400 W, 24 kHz) at 20, 30 & 40%
amplitude
Treatment time of 0 – 30 min
Solid liquid ratio 1:20 g/ml
Centrifuge for 3 mins at 900 rpm (4˚C); filtrate mix with 95% ethanol (1:1) for 2 hrs at 4˚C; centrifuge again to separate; oven dried at 40˚C
0
5
10
15
20
25
0 5 10 15 20 25 30 35
Yiel
d (
%)
Time (min)
Amount of Yield (%) against Time (min) for Temperature 80oC
UAHE 20%
UAHE 30%
UAHE 40%
CHE
CHE vs UAHE on Pectin yield
Results and discussion
NO SIGNIFICANT DIFFERENT
𝑃ectin yield(%)=(𝑚𝑜/𝑚)𝑥 100% mo : dried jackfruit powder (g) m : dried pectin extracted (g)
Effect of temperature on pectin extraction yield via ultrasound assisted treatment
Results and discussion
0
2
4
6
8
10
12
14
16
18
20
0 5 10 15 20 25 30 35
Yiel
d (
%)
Time (min)
Amount of Yield (%) against Time (min) for UAHE Amplitude 20%
30 C
60 C
80 C
Kinetics
Results and discussion
First order
ln (mo/m) = -kt
Degree of Esterification
Results and discussion
4000.0 3600 3200 2800 2400 2000 1800 1600 1400 1200 1000 800 650.0
3.2
5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100.0
cm-1
%T
Jackfruit pectin (4)
3900.74
3855.73
3823.77
3748.00
3653.37
3609.80
3361.26
2923.92
2334.55
1916.99
1843.68
1741.70
1641.86
1543.27
1496.78
1437.55
1372.69
1230.75
1023.65
918.95
824.66
775.72
694.31
662.13
• To determine the gelatinize characteristic of pectin
• DE is the ratio of methyl-esterified carboxyl groups to the number of total carboxyl groups present
• DE (%) = 𝐴1740
(𝐴1740+𝐴1640)
• Low Methoxyl Pectin DE<50% - Low
sugar, high acid application • High Methoxyl Pectin DE>50% - High
sugar, low acid application • DE
for CHE (pH=1.5, T=80oC, t=30min) is 53.28%
• DE for UAHE (Amp=20%, T=60oC, t=30min) is 52.56%
Conclusion
1. UAHE shows better extraction compared to CHE for example UAHE (pH=1.5, Amp=20%, T=80oC, t=10min) yielded 14.67% pectin compared to CHE (pH=1.5, T=80oC, t=30min) of 13.22%.
2. First order kinetic model is reasonable to describe the pectin extraction yield for both treatment. Better rate of extraction was observed via UAHE than CHE.
3. The DE (~53%) of jackfruit extracted in this study is classified as high methoxyl pectin (DE>50%).
4. UAHE can be a potential greener process that can be further explored for tropical fruit waste extraction of bioactive compound especially jackfruit.
Lawatan ke
• Host: Prof. Mohammed Farid • Lawatan ke Makmal • Jemputan sebagai penilai luar pada
kitaran penilaian program seterusnya
• Perbincangan berkisarkan penyelidikan – High pressure processing of food and
other non-thermal techniques/hurdles
– Energy: Phase change materials for food and other applications
Acknowledgement
• Everyone who has contributed to this work; my team, technicians etc.
• Bantuan Kewangan Menghadiri Konferensi/ worksyop di Luar Negara – Bahagian Akademik UPM
Terima Kasih | Thank You
Kept for further
treatments
Grind to <250μm
Dried at 60˚C/48 hrs – Moisture
<10%
Soak at 80˚C/5 min
Rind & Rags (1x6cm)
Jackfruit’s waste powder
Methodology
1cm
6cm
Kinetics Results and discussion First order
ln (mo/m) = -kt