Abstract :
Brown sugar as an aggregate of sucrose crystals and molasses was understudy for the rate of its moisture removal at an isothermal temperature of 120oC over some definite time intervals in minutes 5, 10, 20,30,40,50 and 60 min. Five brown sugar samples were obtained in five Zaria Metropolis designated as A=Kwangilla , B= Sabo Gari , C= Samaru , D= Tudun Wada and E= Zaria city . The final dehydrated sample weights with respect to 10 g of the initial weights for each of sample A, B, C, D, and E are 1.1 g after 30min,1.3g after 50min, 0.2 g after 50min.,4.6 g after 50min. and 7.0 g after 50min. respectively. Moisture removal percentage for A,B,C,D and E are 11 ,13 ,2 ,46 and 70 respectively. Reaction orders kinetics were established with each of the crude brown sugar samples. Sample A, D, and E exhibited second order rate of reaction at correlation level R2 of 0.7987, 0.8845 and 0.9488 respectively while sample B and C were of the first order rate of reaction at correlation level R2 of 0.9638 and 0.9664 respectively. This research successfully established the fact that brown and unrefined sugar with some quantity of molasses requires some degrees of moisture that should be defined and regulated, obviously to retain its quality, longer shelf life, conservation of the nutritional values and sound value additional products. In the light of this, there are needs to regulate, enforce and standardized the needed level of moisture compositions in these products locally and nationwide perhaps by the relevant authority ies or organization s . Olabimtan Olabode H | Mohammed Yakubu. G | Musa Omale | Musa Latayo | Abdulkadir Jibrin | Mustapha Mohammed | Yahaya Yakubu | Jibrin Yusuf. Y "Isothermal Dehydration and Kinetics of locally made Brown Sugar in Zaria, Northern Nigeria" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd25353.pdf Paper URL: https://www.ijtsrd.com/other-scientific-research-area/other/25353/isothermal-dehydration-and-kinetics-of-locally-made-brown-sugar-in-zaria-northern-nigeria/olabimtan-olabode-h
Keyword :
Brown sugar, molasses, kinetics, dehydration, nutritional value