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PERFORMANCE OF SAGO STARCH DRYER

WITH DIFFERENT UV IRRADIATION


Eduard F. Tethool*, Abadi Jading, Angela Myrra P.D., and Budi Santoso
Faculty of Agriculture and Agriculture Technology
The State University of Papua
*) corresponding author: eduard_tethool@yahoo.com

ABSTRACT
Sago starch drying was done to reduce the moisture content in starch, so it increase the shelf life and quality of dried
starch. Starch drying with dryer is more efficient than sun drying, but physicochemical properties change because no
photooxidation occurs. The development and trial of dryer with UV irradiation combination were studied. The cabinet
dryer with UV A lamp (315-400 nm), UV B (270-310 nm), and UV C (100-250nm) were produced. Sago starch was dried at
60oC. The dryer capacity is 173,16 kJ/h, with water evaporation rate of 1,42 g H2O/min. Dryer with combination UV-B lamp
at 150 min gave the lowest water content of sago starch of 9,4%, while UV-A lamp and UV-C lamp gave 11,9% and 10,9%.
The dryer combination with UV lamp enhance physicochemical properties of sago starch. Photooxidation enhance
swelling power and solubility of sago starch. Specific volume of sago starch increase with photooxidation, its
characteristic desired to improve utilisation of sago starch in food industry. Drying treatment with UV C photooxidation
gave the highest spesific volume of 5,07 cm3/g, while treatment with UV A and B gave 4,69 cm3/g and 4,58 cm3/g.

THE 11th INTERNATIONAL SAGO SYMPOSIUM

Key words : sago starch, drying, ultraviolet photooxidation

INTRODUCTION
Sago starch drying was done to reduce the moisture content in starch, so it increase the shelf
life and quality of dried starch. Drying with a dryer more efficient than sun drying, because it
can save time and not weather dependent. However, using dryers can lead to changes in the
physicochemical properties because no photooxidation occurs, caused by ultraviolet light
irradiation, such as in the sun drying. This can lead to limited utilization of starch, so it is
necessary to development and trial of dryers with UV irradiation combination

METHODS
The cabinet type of sago starch dryer was produced in this research. Each of dryer equipped
with ultraviolet light as the source of irradiation, that is UV-A (315-400 nm), UV-B (270-310 nm)
and UV-C (100-250 nm). The performance of sago starch dryer was done by measuring the
rate of increase and stability of dryers temperature, and the rate of water content decrease,
compared with sun drying. The physicochemical properties was used as evaluation substance
of the starch dried quality.

Fig 1. Sago Starch Dryer with UVirradiation

RESULTS
The capacity of each sago starch dryer with UV irradiaton is
173,16 kJ/h, with water evaporation rate of 1,42 g H2O/min. The rate
of increase and stability of dryers temperature are shown in Fig 2. The
rate of water content decrease are shown in Fig 3. And the
physicochemical properties of dried sago starch are shown in Table 1.

Table 1. Physicochemical Properties of Sago Starch


Fig 2. The rate of increase and stability of dryers temperature

Water Content
(%)
(in 150 min)

Swelling
Power
(%)

Sun Drying

27,2

11,3

0,2551

0,11

4,30

Dryer+ UV-A

11,9

17,7

1,1815

0,29

4.69

Dryer + UV-B

9,4

26,8

1,3844

0,16

4,58

Dryer + UV-C

10,9

26,7

1,0469

0,41

5,07

Treatment

Carbocsil Specific
Solubility
Content Volume
(%)
(%)
(cm3/g)

Fig 3. The rate of water content decrease

CONCLUSIONS
Dryer with combination UV-B lamp at 150 min gave the lowest water content of sago starch of
9,4%, while UV-A lamp and UV-C lamp gave 11,9% and 10,9%. The dryer combination with UV
lamp enhance physicochemical properties of sago starch. Photooxidation enhance swelling
power and solubility of sago starch. Specific volume of sago starch increase with photooxidation,
its characteristic desired to improve utilisation of sago starch in food industry. Drying treatment
with UV C photooxidation gave the highest spesific volume of 5,07 cm3/g, while treatment with UV
3
3
A and B gave 4,69 cm /g and 4,58 cm /g.

Fig 4. Baking product from Sago


Starch dried with UV-C irradiation

ACKNOWLEDGEMENTS
The authors gratefully acknowledge the financial support for this study provided by the Insentif Riset SiNAS 2013 by The Ministry of Research and
Technology, Republic of Indonesia.

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