Title of article
Development of a low-cost two-stage technique for production of low-sulphur purified konjac flour
Author/Authors
Zhao, J. King Mongkut’s University of Technology - Bioresources and Technology, Thailand , Zhang, D. Yunnan Nationalities University - School of Chemistry and Biotechnology, China , Srzednicki, G. University of New South Wales - School of Chemical Engineering - Food Science and Technology, Australia , Kanlayanarat, S. King Mongkut’s University of Technology - Bioresources and Technology, Thailand , Borompichaichartkul, C. Chulalongkorn University - Department of Food Technology, Thailand
From page
1113
To page
1124
Abstract
This paper proposes a new kind of low-cost two-stage processing technique aiming at producing lowsulfur purified konjac flour. This technique combines traditional dry and wet processing. This study includes use of advanced techniques in the context of industrial production. The combination of dry and wet processing methods results in the production of purified konjac flour meeting the quality criteria of the top grade as per Chinese industrial standard for konjac flour. The konjac flour obtained by this technique is characterised by a high output and high viscosity on the one hand and low sulphur content and low cost on the other hand.
Keywords
dry and wet processing method , organic and inorganic solvents , anti , browning solution , purified konjac flour , low sulfur
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2559820
Link To Document