Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent

Carrageenans are natural ingredients that represent one of the major texturizing ingredients used by the food industry. However, the extracted carrageenans from seaweeds may have colour such as light brown. These criteria will affect marketed sector because the product are not presented in an intere...

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Main Author:	Norazlinda, Hanen
Format:	Undergraduates Project Papers
Language:	English
Published:	2013
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/7052/ http://umpir.ump.edu.my/id/eprint/7052/ http://umpir.ump.edu.my/id/eprint/7052/1/COLOUR_REMOVAL_OF_RAW_CARRAGEENAN_BY_USING.pdf

id	ump-7052
recordtype	eprints
spelling	ump-70522015-03-03T09:34:03Z http://umpir.ump.edu.my/id/eprint/7052/ Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent Norazlinda, Hanen TP Chemical technology Carrageenans are natural ingredients that represent one of the major texturizing ingredients used by the food industry. However, the extracted carrageenans from seaweeds may have colour such as light brown. These criteria will affect marketed sector because the product are not presented in an interesting ways. Therefore, sodium hypochlorite is one of the effective treatment options and it has potential for removing of colour as bleaching agent. This is due to chlorine is the basis for the most common material used on bleaching. However, the availability of chlorine will give unpleasant odour to the product. This problem can be overcome by addition of sodium thiosulfate into the seaweed to neutralize the sodium hypochlorite. The purpose of this study is to remove colour of carrageenan from seaweed. Amount of sodium hypochlorite are the variable need to be controlled in order to get the optimum condition removing colour of extracted carrageenan from seaweed. When the amount of sodium hypochlorite increased, the time needed to decolourizing carrageenan become more faster. However, by using chlorine bleach (sodium hypochlorite) as a bleaching agent in food processing, this operations must follow permissible regulations to dealing with health effect. 2013 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/7052/1/COLOUR_REMOVAL_OF_RAW_CARRAGEENAN_BY_USING.pdf Norazlinda, Hanen (2013) Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang. http://iportal.ump.edu.my/lib/item?id=chamo:75779&theme=UMP2
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Norazlinda, Hanen Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
description	Carrageenans are natural ingredients that represent one of the major texturizing ingredients used by the food industry. However, the extracted carrageenans from seaweeds may have colour such as light brown. These criteria will affect marketed sector because the product are not presented in an interesting ways. Therefore, sodium hypochlorite is one of the effective treatment options and it has potential for removing of colour as bleaching agent. This is due to chlorine is the basis for the most common material used on bleaching. However, the availability of chlorine will give unpleasant odour to the product. This problem can be overcome by addition of sodium thiosulfate into the seaweed to neutralize the sodium hypochlorite. The purpose of this study is to remove colour of carrageenan from seaweed. Amount of sodium hypochlorite are the variable need to be controlled in order to get the optimum condition removing colour of extracted carrageenan from seaweed. When the amount of sodium hypochlorite increased, the time needed to decolourizing carrageenan become more faster. However, by using chlorine bleach (sodium hypochlorite) as a bleaching agent in food processing, this operations must follow permissible regulations to dealing with health effect.
format	Undergraduates Project Papers
author	Norazlinda, Hanen
author_facet	Norazlinda, Hanen
author_sort	Norazlinda, Hanen
title	Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
title_short	Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
title_full	Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
title_fullStr	Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
title_full_unstemmed	Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
title_sort	colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent
publishDate	2013
url	http://umpir.ump.edu.my/id/eprint/7052/ http://umpir.ump.edu.my/id/eprint/7052/ http://umpir.ump.edu.my/id/eprint/7052/1/COLOUR_REMOVAL_OF_RAW_CARRAGEENAN_BY_USING.pdf
first_indexed	2023-09-18T22:03:21Z
last_indexed	2023-09-18T22:03:21Z
_version_	1777414544878993408

Colour removal of raw carrageenan by using sodium hypochlorite as bleaching agent

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