Welcome To UTPedia

We would like to introduce you, the new knowledge repository product called UTPedia. The UTP Electronic and Digital Intellectual Asset. It stores digitized version of thesis, final year project reports and past year examination questions.

Browse content of UTPedia using Year, Subject, Department and Author and Search for required document using Searching facilities included in UTPedia. UTPedia with full text are accessible for all registered users, whereas only the physical information and metadata can be retrieved by public users. UTPedia collaborating and connecting peoples with university’s intellectual works from anywhere.

Disclaimer - Universiti Teknologi PETRONAS shall not be liable for any loss or damage caused by the usage of any information obtained from this web site.Best viewed using Mozilla Firefox 3 or IE 7 with resolution 1024 x 768.

Heat and Oxidation Stability of Bio-Pigments for Food Coloring

Yeen, Chong Kar (2014) Heat and Oxidation Stability of Bio-Pigments for Food Coloring. Universiti Teknologi PETRONAS. (Unpublished)

[img]
Preview
PDF
Download (2MB) | Preview

Abstract

Natural pigments are becoming more important recently due to negative effects posed by synthetic colorants. However, bio-pigments are sensitive to various conditions such as temperature, pH level, storage conditions, and ultraviolet radiation. This project aims to study the heat and oxidation stability of pigments from pandan leaves (Pandanus amaryllifolius) and turmeric (Curcuma longa) by using natural stabilizers which are lye water and ascorbic acid respectively. Chlorophyll pigments from pandan leaves were extracted by blending and filtration. Lye water of different concentrations were added to these pigments. Commercial turmeric powder was mixed with different amount of ascorbic acid. In order to determine their stabilities, themogravimetric analysis was done using heating rates of 10°C/min, 20°C/min, and 30°C/min. Activation energies were then calculated. Fourier transform infrared spectroscopy was used to determine functional groups of the solutions. In both pandan solutions, it was observed that carbon dioxide is present, indicating degradation. In treated turmeric mixture, it was observed that the carbon-hydrogen stretch was less intense. Besides that, lye water was found to reduce chlorophyll degradation at 80°C and ascorbic acid was proven to be an effective oxidation stabilizer.

Item Type: Final Year Project
Academic Subject : Academic Department - Chemical Engineering - Separation Process
Subject: T Technology > TP Chemical technology
Divisions: Engineering > Chemical
Depositing User: Users 2053 not found.
Date Deposited: 26 Sep 2014 15:08
Last Modified: 25 Jan 2017 09:37
URI: http://utpedia.utp.edu.my/id/eprint/14108

Actions (login required)

View Item View Item

Document Downloads

More statistics for this item...