Abstract
Drying is a significant step in the production of carrageenan. However, current drying process still deals with too long drying time and carrageenan quality degradation. The foam mat drying is an option to speed up drying process as well as retaining carrageenan quality. In this case, the carrageenan was mixed with egg white (albumin) as foaming agent and methyl cellulose for foam stabilizer. The foam will break the carrageenan gels and creates the porous structure resulting higher surface area for water transfer. This research studied the effect of egg white and methyl cellulose on carrageenan drying at various air temperature, and thickness. As a response, the water content versus time was observed and the drying rate was estimated. Meanwhile, the carrageenan texture was verified by X-RD (X-Ray Diffraction) and TEM (Transmission Electron Microscopy). Results showed that the presence of egg white stablized by methyl cellulose can speed up drying rate as well as retaining the crystalline structure of carrageenan. The higher albumin content, the faster drying rate. However, the addition of albumin and methyl cellulose restricted not more than 30 % in the mixture for keeping carrageenan quality and purity. By adding egg white 20 % and methyl cellulose 10 %, the water diffusion and drying rate can be two fold compared with carrageenan drying without foam. The improvement can be higher at the higher temperature and thinner carrageenan sheets.
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Acknowledgments
The research was conducted under collaboration between Department of Chemical Engineering, Faculty of Engineering, Diponegoro University and Department of Chemical and Environment Engineering, Nottingham University, Malaysia Campus. The experiment has been funded by Diponegoro University, Indonesia under DIPA no.: 0596/023-04.2.16/13/2012 since February 16, 2012.
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Djaeni, M., Prasetyaningrum, A., Sasongko, S.B. et al. Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects. J Food Sci Technol 52, 1170–1175 (2015). https://doi.org/10.1007/s13197-013-1081-0
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DOI: https://doi.org/10.1007/s13197-013-1081-0