This research explored the potential use of the spinning disc reactor (SDR), a novel processing technique used for the production of concentrated apple juice. The apple juice was passed over the SDR disc spinning at 2000 rpm, heated at various temperatures (90 °C, 100 °C, 110 °C, and 120 °C), and at a flow rate of 7 ml/s. The effect of SDR-processing on viscosity and particle size of the apple juice concentration, was investigated. The SDR-concentrated apple juice exhibits narrow particle size distribution (average particle size in the range of d32 = 0.1-0.2 µm and d43 = 4-12 µm) and shear-thinning behaviour in the range of shear rates from 0.1 – 200 s-1, in which the viscosity decreases with increasing the shear rate. The reconstituted samples show similar viscosity with its original counterpart. The increase of the processing temperature allows a reduction in the processing time. The results reveal that the SDR is capable of producing the concentrated apple juice.
{"title":"VISCOSITY AND PARTICLE SIZE DISTRIBUTION OF CONCENTRATED APPLE JUICE PRODUCED BY SPINNING DISC REACTOR (SDR)","authors":"N. Safriani","doi":"10.17969/JTIPI.V4I2.269","DOIUrl":"https://doi.org/10.17969/JTIPI.V4I2.269","url":null,"abstract":"This research explored the potential use of the spinning disc reactor (SDR), a novel processing technique used for the production of concentrated apple juice. The apple juice was passed over the SDR disc spinning at 2000 rpm, heated at various temperatures (90 °C, 100 °C, 110 °C, and 120 °C), and at a flow rate of 7 ml/s. The effect of SDR-processing on viscosity and particle size of the apple juice concentration, was investigated. The SDR-concentrated apple juice exhibits narrow particle size distribution (average particle size in the range of d32 = 0.1-0.2 µm and d43 = 4-12 µm) and shear-thinning behaviour in the range of shear rates from 0.1 – 200 s-1, in which the viscosity decreases with increasing the shear rate. The reconstituted samples show similar viscosity with its original counterpart. The increase of the processing temperature allows a reduction in the processing time. The results reveal that the SDR is capable of producing the concentrated apple juice. ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to determine the effect of composite flour ratio and the pineapples percentage that is added to the meuseukat produced. Based on the results, meseukat has a value of 34.30% moisture content, ash content of 0.52%, 22.98% of sucrose levels, fat of 82%, crude fiber content of 2.22%, hardness 0.0043 kg / cm2, organoleptic values of color 3.19 (neutral), aroma from 3.07 to 3.43 (neutral), taste of 3.16 to 3.63 (neutral), the texture of 3.23 (neutral). The best treatment of meusekat was proportion of breadfruit flour and wheat flour (30: 70) and the addition of pineapple 60% . The addition of breadfruit flour causes aroma of meuseukat less preferred by the panelists as the aroma of breadfruit more specific but the taste of meusekat with the addition of breadfruit flour is preferred
本研究的目的是确定复合面粉的比例和菠萝的百分比添加到香酥饼生产的影响。结果表明，木香果水分含量为34.30%，灰分含量为0.52%，蔗糖含量为22.98%，脂肪含量为82%，粗纤维含量为2.22%，硬度为0.0043 kg / cm2，感官值为颜色3.19(中性)，香气3.07 ~ 3.43(中性)，口感3.16 ~ 3.63(中性)，质地3.23(中性)。以面包果粉与小麦粉的比例为30:7 0，菠萝添加量为60%为最佳处理。面包果粉的加入导致小组成员不太喜欢猫鼬的香气，因为面包果的香气更具体，但添加面包果粉的猫鼬的味道更受欢迎
{"title":"PEMBUATAN MEUSEUKAT MENGGUNAKAN TEPUNG KOMPOSIT DARI SUKU (Artocarpus altilis) DAN TERIGU SERTA PENAMBAHAN NENAS (Ananas comosus L.)","authors":"Y. M. Lubis, Syarifah Rohaya, H. A. Dewi","doi":"10.17969/JTIPI.V4I2.266","DOIUrl":"https://doi.org/10.17969/JTIPI.V4I2.266","url":null,"abstract":"This study aimed to determine the effect of composite flour ratio and the pineapples percentage that is added to the meuseukat produced. Based on the results, meseukat has a value of 34.30% moisture content, ash content of 0.52%, 22.98% of sucrose levels, fat of 82%, crude fiber content of 2.22%, hardness 0.0043 kg / cm2, organoleptic values of color 3.19 (neutral), aroma from 3.07 to 3.43 (neutral), taste of 3.16 to 3.63 (neutral), the texture of 3.23 (neutral). The best treatment of meusekat was proportion of breadfruit flour and wheat flour (30: 70) and the addition of pineapple 60% . The addition of breadfruit flour causes aroma of meuseukat less preferred by the panelists as the aroma of breadfruit more specific but the taste of meusekat with the addition of breadfruit flour is preferred ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"71 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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