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Extraction of microcrystalline cellu...

Tobar Mellizo, William Dario.

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Extraction of microcrystalline cellulose from coffee ( Coffea arabica) hull and its subsequent utilization as stabilizer of yogurt.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Extraction of microcrystalline cellulose from coffee ( Coffea arabica) hull and its subsequent utilization as stabilizer of yogurt./
Author:	Tobar Mellizo, William Dario.
Description:	48 p.
Notes:	Source: Masters Abstracts International, Volume: 41-03, page: 0714.
Contained By:	Masters Abstracts International41-03.
Subject:	Chemistry, Agricultural. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1411147
ISBN:	0493858946

Extraction of microcrystalline cellulose from coffee ( Coffea arabica) hull and its subsequent utilization as stabilizer of yogurt.
Tobar Mellizo, William Dario.

Extraction of microcrystalline cellulose from coffee ( Coffea arabica) hull and its subsequent utilization as stabilizer of yogurt. - 48 p.

Source: Masters Abstracts International, Volume: 41-03, page: 0714.

Thesis (M.S.)--University of Puerto Rico, Mayaguez (Puerto Rico), 2002.

The steam explosion method of fractionation of lignocellulosic materials was applied to coffee (Coffea arabica) hull as a pretreatment for the production of microcrystalline cellulose. A factorial design was used to quantify the influence of two variables in the process, temperature (T): 160, 180, 200°C; retention time (t): 8, 12, 16, and 20 minutes. These variables are related to the severity parameter R0 = t*exp [(T-100)/14.75]. The delignification was achieved by transforming the hull using steam explosion as pretreatment which was then followed by an alkaline extraction. The remaining fiber was bleached and analyzed by X-ray diffraction and its degree depolymerization (DP) was determined. The maximum depolymerization was 710 (DP) at 4.25 of severity. Crystallization of the cellulose was promoted by steam explosion pretreatment. It is demonstrated that the texture of yogurt increased with the depolymeration of the fiber.

ISBN: 0493858946Subjects--Topical Terms:

1021829
Chemistry, Agricultural.

Extraction of microcrystalline cellulose from coffee ( Coffea arabica) hull and its subsequent utilization as stabilizer of yogurt.
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008 130614s2002 eng d
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035 $a (UnM)AAI1411147
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040 $a UnM $c UnM
100 1 $a Tobar Mellizo, William Dario. $3 1925314
245 1 0 $a Extraction of microcrystalline cellulose from coffee ( Coffea arabica) hull and its subsequent utilization as stabilizer of yogurt.
300 $a 48 p.
500 $a Source: Masters Abstracts International, Volume: 41-03, page: 0714.
500 $a Adviser: Edna Negron de Bravo.
502 $a Thesis (M.S.)--University of Puerto Rico, Mayaguez (Puerto Rico), 2002.
520 $a The steam explosion method of fractionation of lignocellulosic materials was applied to coffee (Coffea arabica) hull as a pretreatment for the production of microcrystalline cellulose. A factorial design was used to quantify the influence of two variables in the process, temperature (T): 160, 180, 200°C; retention time (t): 8, 12, 16, and 20 minutes. These variables are related to the severity parameter R0 = t*exp [(T-100)/14.75]. The delignification was achieved by transforming the hull using steam explosion as pretreatment which was then followed by an alkaline extraction. The remaining fiber was bleached and analyzed by X-ray diffraction and its degree depolymerization (DP) was determined. The maximum depolymerization was 710 (DP) at 4.25 of severity. Crystallization of the cellulose was promoted by steam explosion pretreatment. It is demonstrated that the texture of yogurt increased with the depolymeration of the fiber.
590 $a School code: 0553.
650 4 $a Chemistry, Agricultural. $3 1021829
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
690 $a 0749
710 2 0 $a University of Puerto Rico, Mayaguez (Puerto Rico). $3 1017811
773 0 $t Masters Abstracts International $g 41-03.
790 1 0 $a Negron de Bravo, Edna, $e advisor
790 $a 0553
791 $a M.S.
792 $a 2002
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1411147