Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/4269
Title: Effect of Different Drying Conditions on The Kinetics and Physical Properties of Kombucha Bacterial Cellulose
Authors: Dey, Baishali
Sivaraman, Jayaraman
Balasubramanian, Paramasivan
Keywords: Drying
Kombucha bacterial cellulose
Hot air oven
Microwave
Issue Date: Dec-2023
Citation: 76th Indian Chemical Engineering Congress (CHEMCON), Kolkata, India, 27-30 December 2023
Abstract: Kombucha bacterial cellulose (KBC), obtained as a by-product of tea fermentation, has potential applications in diverse fields, including wound dressing, food production and packaging, optoelectronics and sensor-based technologies, polymer electrolyte membranes, and various medical applications such as implants and scaffolds, as well as drug delivery carriers. The high water content and presence of post-fermentation residues observed at the beginning of downstream processing necessitate the implementation of suitable drying conditions that can significantly affect the final characteristics of this versatile biopolymer. Thus, preliminary work was carried out to determine the impact of hot oven drying on the dry weight and thickness of the dried KBC. Further, to study the effect of different drying methods on its properties, it was subjected to microwave drying (180- 900W), hot air oven drying (30-70°C), and room temperature drying. Additionally, the acquired data were fitted into different models to study the drying kinetics of KBC. The dried sheets were then analyzed to study the changes in water-holding capacity, rehydration, browning index, crystallinity, optical transmittance, and mechanical properties. Hence, optimizing the drying conditions will help in reducing the time and cost without comprising any properties that allow it to be processed into various value-added products.
Description: Copyright belongs to proceeding publisher
URI: http://hdl.handle.net/2080/4269
Appears in Collections:Conference Papers

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