The purpose of this study was to determine the physico-chemical, structure and morphology properties of arenga
palm sugar blocks and granule and to analyse phenomenon on dry granulation of arenga palm sugar granule.
Arenga palm sugar block was prepared by heating sap until temperature of 118 + 2 oC, then it was poured into wood mold
and cooled to form solid state (arenga palm sugar block, GAC). The GAC, then was sized reduction and heated at
temperature of 70, 80 and 90 oC and every 5 minutes it was stirred and observed its changes until 45th minute to produce
arenga palm sugar granule (GAG). The arenga palm sugar granule by wet granulation was used as a control
(GAG-control). Physico-chemical of arenga palm sugar block consisted of 10.1% db of moisture content, 3.2%db of
reducing sugar and 92.5%db of sucrose was successfully used to produce palm sugar granule by dry granulation.
The arenga palm sugar block with its crystallinity of 63-66% incresed its crystalinity into 75% at 20th minute and then
deacresed into 72% at the end of the granulation process. Generally, morphological structure of arenga palm sugar block
consisted of crystal particles wrapped by a dought-like binder. During granulation, the binder volume deareased due to
moisture loss then granule surface was rougher than the initial one. Arenga palm granule by dry granulation had a higher
transmittance than wet granulation, and dry granulation did not couse a dramatical change on fungtional group of the
product. The granulation process (particle formation) occurs when moisture of the material reached around a multilayer
water condition.
The purpose of this study was to determine the physico-chemical, structure and morphology properties of arengapalm sugar blocks and granule and to analyse phenomenon on dry granulation of arenga palm sugar granule.Arenga palm sugar block was prepared by heating sap until temperature of 118 + 2 oC, then it was poured into wood moldand cooled to form solid state (arenga palm sugar block, GAC). The GAC, then was sized reduction and heated attemperature of 70, 80 and 90 oC and every 5 minutes it was stirred and observed its changes until 45th minute to producearenga palm sugar granule (GAG). The arenga palm sugar granule by wet granulation was used as a control(GAG-control). Physico-chemical of arenga palm sugar block consisted of 10.1% db of moisture content, 3.2%db ofreducing sugar and 92.5%db of sucrose was successfully used to produce palm sugar granule by dry granulation.The arenga palm sugar block with its crystallinity of 63-66% incresed its crystalinity into 75% at 20th minute and thendeacresed into 72% at the end of the granulation process. Generally, morphological structure of arenga palm sugar blockconsisted of crystal particles wrapped by a dought-like binder. During granulation, the binder volume deareased due tomoisture loss then granule surface was rougher than the initial one. Arenga palm granule by dry granulation had a highertransmittance than wet granulation, and dry granulation did not couse a dramatical change on fungtional group of theproduct. The granulation process (particle formation) occurs when moisture of the material reached around a multilayer
water condition.
การแปล กรุณารอสักครู่..