scholarly journals Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion

2019 ◽  
Vol 16 (1) ◽  
pp. 14
Author(s):  
Iffah Muflihati ◽  
Djagal Wiseso Marseno ◽  
Yudi Pranoto
Keyword(s):  
Hydrogen Peroxide ◽  
Amylose Content ◽  
Chemical Characteristic ◽  
Cassava Starch ◽  
Oxidation Time ◽  
Carboxyl Content ◽  
Box Behnken Design ◽  
Starch Oxidation ◽  
Physical And Chemical ◽  
Uv C

Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical characteristic, i.e. hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted in the highest frying expansion of oven-dried cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, the addition of hydrogen peroxide, and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, and hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a main response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, and decreased the swelling power. The optimum condition of oven-dried cassava starch oxidation was reached at 40 -watt UV-C intensity, oxidation time 2,281 minutes, and hydrogen peroxide concentration 1% (w/w), with the percentage of frying expansion 347,26%.

scholarly journals Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

2018 ◽  
Vol 156 ◽  
pp. 01027 ◽  
Author(s):  
Isti Pudjihastuti ◽  
Noer Handayani ◽  
Siswo Sumardiono
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Reaction Times ◽  
Cassava Starch ◽  
Carboxyl Content ◽  
Effect Of Ph ◽  
Swelling Power ◽  
Starch Modification ◽  
High Amylose

Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.

Hydrogen peroxide as an oxidant in starch oxidation using molybdovanadophosphate for producing a high carboxylic content

RSC Advances ◽  
2015 ◽  
Vol 5 (57) ◽  
pp. 45725-45730 ◽  
Author(s):  
Hang Wang ◽  
Yalinu Poya ◽  
Xiaoli Chen ◽  
Ting Jia ◽  
Xiaohong Wang ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Carboxyl Content ◽  
Starch Oxidation

Molybdovanadophosphate has been used for producing a high carboxyl content from starch by hydrogen peroxide.

scholarly journals Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 872
Author(s):  
Nurfarhana Shaari ◽  
Rosnah Shamsudin ◽  
Mohd Zuhair Mohd Nor ◽  
Norhashila Hashim
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Dry Matter ◽  
Nutritional Value ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

Sanitization of Chicken Frames by a Combination of Hydrogen Peroxide and UV Light To Reduce Contamination of Derived Edible Products

2019 ◽  
Vol 82 (11) ◽  
pp. 1896-1900
Author(s):  
A. M. JONES-IBARRA ◽  
C. Z. ALVARADO ◽  
CRAIG D. COUFAL ◽  
T. MATTHEW TAYLOR
Keyword(s):  
Hydrogen Peroxide ◽  
Salmonella Enterica ◽  
Advanced Oxidation Process ◽  
Uv Light ◽  
Disease Outbreaks ◽  
Aerobic Bacteria ◽  
Chicken Carcass ◽  
Serovar Typhimurium ◽  
Uv C ◽  
Water Rinse

ABSTRACT Chicken carcass frames are used to obtain mechanically separated chicken (MSC) for use in other further processed food products. Previous foodborne disease outbreaks involving Salmonella-contaminated MSC have demonstrated the potential for the human pathogen to be transmitted to consumers via MSC. The current study evaluated the efficacy of multiple treatments applied to the surfaces of chicken carcass frames to reduce microbial loads on noninoculated frames and frames inoculated with a cocktail of Salmonella enterica serovar Enteritidis and Salmonella enterica serovar Typhimurium. Inoculated or noninoculated frames were left untreated (control) or were subjected to treatment using a prototype sanitization apparatus. Treatments consisted of (i) a sterile water rinse, (ii) a water rinse followed by 5 s of UV-C light application, or (iii) an advanced oxidation process (AOP) combining 5 or 7% (v/v) hydrogen peroxide (H2O2) with UV-C light. Treatment with 7% H2O2 and UV-C light reduced numbers of aerobic bacteria by up to 1.5 log CFU per frame (P &lt; 0.05); reductions in aerobic bacteria subjected to other treatments did not statistically differ from one another (initial mean load on nontreated frames: 3.6 ± 0.1 log CFU per frame). Salmonella numbers (mean load on inoculated, nontreated control was 5.6 ± 0.2 log CFU per frame) were maximally reduced by AOP application in comparison with other treatments. No difference in Salmonella reductions obtained by 5% H2O2 (1.1 log CFU per frame) was detected compared with that obtained following 7% H2O2 use (1.0 log CFU per frame). The AOP treatment for sanitization of chicken carcass frames reduces microbial contamination on chicken carcass frames that are subsequently used for manufacture of MSC.

Measurement of Residual Hydrogen Peroxide in Preformed Food Cartons Decontaminated with Hydrogen Peroxide and Ultraviolet Irradiation

1983 ◽  
Vol 46 (12) ◽  
pp. 1074-1077 ◽  
Author(s):  
CATHERINE J. STANNARD ◽  
JOHN M. WOOD
Keyword(s):  
Hydrogen Peroxide ◽  
Ultraviolet Irradiation ◽  
Food Packaging ◽  
Distilled Water ◽  
Post Process ◽  
Hot Air ◽  
Residual Hydrogen ◽  
Low Levels ◽  
Uv C

A luminometric method was used to determine the levels of residual hydrogen peroxide present in preformed food packaging cartons after a decontamination process using sterile distilled water or 0.1, 1.0 or 30% (wt/vol) hydrogen peroxide and ultraviolet (UV-C, 254 nm) irradiation. The reduction of post-process peroxide levels in the cartons by irradiation or hot air was assessed. A residual hydrogen peroxide level of approx. 100 ppb could be obtained by spraying 0.2 ml of 0.1% hydrogen peroxide into the carton. Treatment with 1% hydrogen peroxide, with or without UV-C irradiation, gave residual levels approximately tenfold higher. The level was not reduced by UV-C irradiation but could be reduced by blowing hot air into the carton. 30% hydrogen peroxide sprayed into cartons could not be reduced by heat to levels below 100 ppb. Extremely low levels of residual hydrogen peroxide were detected when water was sprayed into cartons, both with or without UV-C irradiation.

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