Latest Edition

Page Visit Counter
Visitors: 37,478


Featured Article:


Effect Of Process Parameters On The Viscosity And Ph Of Acetic Anhydride Modified Cassava Starch

  (Vol. 7 Number 1) by 1*ameh A. O, 2abutu D. 3andoor S.  

Design Expert was utilised for response surface modelling to optimize experimental conditions for the modification of cassava starch. A total of 13 runs were carried out and the results obtained were used to generate models. The significance and adequacy of the model generated were analysed using analysis of variance (ANOVA). The effects of three factors: composition (1-10 wt./vol. %), time (20-40mins) and temperature (25-40oC) on two responses: viscosity(cp), and pH were studied and suitable and significant quadratic models were built to predict the responses and various graphs depicting favourable relationships were obtained. The modification using different reaction parameters gave a viscosity range of 142 to 275cp from that of 262cp of the native starch while the pH obtained ranges from 6.7 to 8.46 which is an improvement from that of 4.54 of native starch. The model that best explain the effect of acetic anhydride composition (A), temperature (B), and time(C) on pH and Viscosity were; (for viscosity) 𝑉𝑖𝑠𝑐𝑜𝑠𝑖𝑡𝑦 = +268.00 − 19.6𝐴 + 2.12𝐵 − 0.47𝐶 −32.88𝐴2 − 35.87𝐵2 + 2.12𝐶2 + 3.63𝐴𝐵 + 3.63𝐴𝐶 − 0.62𝐵𝐶, (and pH) 𝑝𝐻 = +8.46 + 0.15𝐴 + 1.250𝐸 −003𝐵 + 0.13𝐶 − 0.48𝐴2 − 0.64𝐵2 − 0.071𝐶2 + 0.061𝐴𝐵 − 0.23𝐴𝐶 − 0.049𝐵𝐶. These mathematical models generated gave good fits to the experimental results (R2 greater than 0.99).
Keywords: : pH, Viscosity, Modified starch, RSM, Process parameters, Design Expert.

  PDF ButtonDownload PDF (Right-Click and Click "Save As") (640.90kb)  

*You need Adobe Acrobat Reader to view this Document

*If you cannot view or open this document, please download and Install Acrobat Reader via the link below

Adobe Acrobat Reader


| Powered by PenielBiz
Home | About | Archive | Pulication Guide | Editorial TeamEnquiries | Admin Login | Email Login