Quenching effects on solvent-free non- enzymatic esterification process using chemical and physical method
| dc.contributor.author | Mohd Iskandar Bin Ibrahim | |
| dc.date.accessioned | 2021-03-10T02:07:00Z | |
| dc.date.available | 2021-03-10T02:07:00Z | |
| dc.date.issued | 2019-06 | |
| dc.description.abstract | Flavor is a substance that is added to a food or drink to give it a desire taste and it has been growing in the processed food industries. Isoamyl acetate is the important flavor in the food industry because it has an artificial smell almost like the banana flavor. It is produced by the chemical reaction between isoamyl alcohol and acetic anhydride which is called as an esterification. An ester is derived from carboxylic acids. An ester is an organic compound where the hydrogen in the compound's carboxyl group is replaced with a hydrocarbon group. Esters are derived from carboxylic acids (acetic anhydride) and alcohol (isoamyl alcohol). While carboxylic acid has the -COOH group, the hydrogen is replaced by a hydrocarbon in an ester. The synthesis of an isoamyl acetate is a reversible reaction which means, isoamyl acetate can convert to isoamyl alcohol and acetic anhydride with the presence of acetic acid and water. Hence, this experiment was conducted to prevent the reversible reaction occurred by eliminating the acetic anhydride and acetic acid by the neutralization or by manipulating the temperature. Sodium bicarbonate and sodium hydroxide were used as the quenching agents whereby they reacted with the acetic anhydride and acetic acid that certainly may form the salts in neutralization. Beside that, the changing of temperature of the sample from an ambient temperature to between 0-10oC may cause the acetic acid inside the sample to form to a solid state because the melting point for the acetic acid was 16oC. Sodium bicarbonate and sodium hydroxide can prevent the reversible reaction and also can stop the isoamyl acetate to synthesis. The changing of the temperature can prevent the reversible reaction to occur. Four different kind of experimental designs were most perfectly conducted which, the control experiments were, quenching 1, quenching 2 and quenching 3. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/11928 | |
| dc.language.iso | en | en_US |
| dc.title | Quenching effects on solvent-free non- enzymatic esterification process using chemical and physical method | en_US |
| dc.type | Other | en_US |
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