KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Has files: NoSubject: search.filters.subject.Beverage

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    On-site microfluidic paper- based titration device for rapid semi-quantitative vitamin C content in beverages
    (2021-05-01)
    Kaewchuay, Netnapit
    ;
    Jantra, Jongjit
    ;
    Khettalat, Chanyaphon
    ;
    Ketnok, Supansa
    ;
    Peungpra, Naruemon
    A rapid, simple and on-site redox titration of vitamin C was accomplished using a novel microfluidic paper-based analytical device. The analysis was based on the combination of traditional redox titration and a microfluidic paper-based titration. The device was designed to have one sample zone connected to a titrant zone where ten different concentrations of iodine (titrant) were filled in each well. The top part of the device was a detection zone where the starch solution (indicator) was added. Vitamin C was added into a sample zone and then flowed to the titrant zone where the vitamin C was oxidized by the iodine. The excess iodine reacted with the starch indicator and endpoint of titration was reached when the blue-black product was observed by the naked eye in the detection zone. The proposed method for vitamin C detection showed the working range between 2.5 and 1,000 mg/L. The limit of detection was 2.5 mg/L. Time for an assay was only 3 sec. The developed paper-based device was applied to detect vitamin C in the real sample of beverage and the results corresponded to those obtained from traditional redox titration. The developed assay proved to be less reagent consumption compared to the traditional one. It is a truly portable device with no glassware and skilled personnel to require.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Optimization of spray drying condition for longan drink powder using response surface methodology
    (2008-01-01)
    Phongpipatpong, M.
    ;
    Patamarajvichian, P.
    ;
    Namkhot, S.
    ;
    Amornviriyakul, S.
    A pilot scale spray dryer with cocurrent operation and a two-fluid nozzle atomizer was used for drying of longan juice. A three-factor Box Behnken design was adopted to investigate the effect of processing variables including ratio of maltodextrin added (0.4-0.6 g g<sup>-1</sup> of total soluble solid), drying air temperature (165-185°C), and air velocity (1.45-1.80 m<sup>3</sup> min<sup>-1</sup>) on product yield, moisture content, density, and solubility. Significant regression models in the form of second order polynomial describing the product characteristics with respect to the independent variables were established, with the coefficient of determination greater than 0.8. Results showed that product yield increased with increase in ratio of maltodextrin added and in drying air temperature, whereas decreased with increase in air velocity. The most important factor affecting solubility was drying air temperature. The optimum condition at ratio of maltodextrin added 0.6 g per g, drying air temperature 185°C, and air velocity at 1.45 m<sup>3</sup>min<sup>-1</sup> provided high product yield and solubility.