The Effect of Ice Crystallization to Sucrose Concentration in Sucrose Solution
Sucrose is one of the main ingredients for the sweetener in the production of pharmaceutical syrups. in the cooling process, water is often frozen out of a sucrose solution in its pure form as ice.…
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- 1740
Drying Temperature and Time for Dry Sago Noodles Processing
The objectives of the research were to find the recommended drying time, drying temperature of sago noodles and the physical characteristics of sago noodles at the recommended temperature. the rese…
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- 1756
Development of Butterfly Pea Flower as Condiment for Snack Product
The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1 month shelf-life storage. the study searched for an appropriate drying method, co…
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- 1772
Development of Portable Temperature and Heart Rate Monitor in Wrist Area
Healthcare monitor is important to maintain self condition to avoid excessive excercise or daily activity. Some indicator of excessive activity including heart rate and body temperature. the develo…
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- 1780
Thermoforming heater proportional control
This study aims to analyze the performance of temperature and the use of electrical energy from on-off and PID control as well as single and double set points. The subject of this research is a com…
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- 2978
Developing the furnace and controlling the temperature for plastic waste pyro…
People nowadays start to concern about plastic pollution. Some of them has started to create a machine that able to produce a new energy from plastic waste. Most of them create a pyrolysis machine …
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- 2957
Thermal degradation of anthocyanins from butterfly pea flower (clitoria terna…
Butterfly pea is a potential source of natural food colorant. However, it is still relatively unstable and SDS can help to improve color stability. The objective of this study is to test the effect…
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- 3112
Development of ready-to-drink jelly drink from soy milk
Jelly drink is a ready to drink beverage that was firstly created as a snack to delay hunger. unique characteristics such as chewy and sippable by straw. However, this common product is categorized…
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- 3110
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