Optimization of White Dextrin for the Production of starch based adhesive.

Abstract

This research studies the optimization of white dextrin for the production of starch based adhesive using cassava starch. It involves the optimization of the three process variables namely, roasting temperature, roasting time and concentration of acid using Minitab 17 design of experiment in order to obtain the setting that gives the best solubility for white dextrin. A rage of 70 to 900C , 0.3 to 0.35 M and 30 to 90 minutes were used for temperature, concentration and time respectively. The results obtained shows that roasting temperature of 900C, concentration 0.35 M and roasting time of 30 minutes gave the best solubility for white dextrin (32.6 %). Factorial analysis was used to determine the individual and combined effects (interaction) o f the process parameters on white dextrin solubility. In addition an empirical model was developed for the factorial analysis. Result from this experiment shows that the process variables (roasting temperature, roasting time and concentration of acid) have significant effects the on solubility is produced at roasting temperature of 900C, concentration o 0.35 M and roasting time of 30 minutes. It gave a model equation for the predicted value of white dextrin solubility as 32.