Optimization of hot water treatment of cassava (Manihot esculenta) tuber to minimize deterioration.

Date

5-2012

Degree

Bachelor of Science in Agricultural Engineering

Major Course

Major in Agricultural and Bio-Process Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Elepano, Arnold R.

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

A hot water treatment was used to minimize deterioration of cassava tubers. An experimental design of two-level full factorial that resulted into six runs was chosen to get an optimal value for the treatment. Water temperature having the values of 40ºC, 50ºC and 60ºC together with submersion time of 40min, 45min, and 50min was used as indepedent parameter. A five day ambient storage for the samples was done after each treatment. the physiological and microbial deterioration were analyzed and verified afterwards. Results showed that at higher temperature the vascular streaking can be prevented but the potential for gelatinization is present. In line with this the treatments having the highest temperature used which is 60ºC were more prone to the development of microbial decay. At 10% level of significance the dimensionless cassava temperature(DCT) and vascular streaking at 15% transverse cut were significant while the optimal actual values obtained were 45ºC and 40 min.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology

Call Number

LG 993.5 2012 A2 R69

Document Type

Thesis

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