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Effect of Temperature on the Physicochemical Properties of Tamarind (Tamarindus Indica) Powder

Nartchanok Prangpru 1, Tawarat Treeamnuk 1, Kaittisak Jaito 1, Benjawan Vanmontree 1, and Krawee Treeamnuk 2
1. School of Agricultural Engineering, Suranaree University of Technology, Nakhon Ratchasima, Thailand
2. School of Mechanical Engineering, Suranaree University of Technology, Nakhon Ratchasima, Thailand
Abstract—The aim of the present investigation is to study the effect of temperature on the physicochemical properties of tamarind powder that produced by a double drum dryer. The temperatures varied from 120 to 140°C, whereas other parameters like drum clearance (0.0254 mm) and drum rotation speed (0.75 rpm) were kept constant. Drying yield, moisture content, pH value, total acidity, bulk density and solubility were analyzed for the powder samples. Higher temperature decreased the moisture content of the powder, but help to the drying yield increased. While the pH values and the bulk density decreases as temperatures rise. Contrary to the total acidity and the solubility increases as temperatures rise. 
 
Index Terms—tamarind (tamarindus indica), drum dryer, physicochemical properties

Cite: Nartchanok Prangpru, Tawarat Treeamnuk, Kaittisak Jaito, Benjawan Vanmontree, and Krawee Treeamnuk, "Effect of Temperature on the Physicochemical Properties of Tamarind (Tamarindus Indica) Powder," International Journal of Food Engineering, Vol. 3, No. 2, pp. 127-131, December 2017. doi: 10.18178/ijfe.3.2.127-131
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