Evaluation of the effects of ultrafiltration on the quality and stability of pre-filtered and pasteurized Philrice tapuy
Date of Publication
2016
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Chemical Engineering
College
Gokongwei College of Engineering
Department/Unit
Chemical Engineering
Thesis Adviser
Lawrence P. Belo
Defense Panel Chair
Arnel B. Beltran
Defense Panel Member
Aileen H. Orbecido
Roy Alvin J. Malenab
Abstract/Summary
Tapuy is a Philippine rice wine originating from Batad, Ifugao made from interaction of microorganisms found in a culture called bubod and rice. Compounds responsible for flavor are produced by the decomposition of proteins by proteases, which are produced by some microorganisms from bubod, and the formation of glycerol and fatty acids by the yeasts. However, the proteins cause turbidity and discoloration due to protein instability, and the development of a patis-like off-flavor and aroma during storage. The Philippine Rice Research Institute (PhilRice) conducted extensive research to significantly improve the quality of this product and was successful in extending its shelf life from less than a week to about six months. However, persistent darkening and development of patislike off-flavor and aroma still existed after six months of storage. With the use of membrane technology, specifically ultrafiltration, these problems can be addressed by removing the compounds that cause the darkening and off-flavor development of the stored tapuy. Pre-filtered and pasteurized batches of tapuy were passed through ultrafiltration membranes with different molecular weight cut-offs. The performance of each membrane, and its effect on the physicochemical properties and stability of the wine were evaluated. It was found that the ultrafiltration process did not affect most of the physicochemical properties, except for the protein and polyphenol contents. Flux decline was also shown to increase with increasing molecular weight cut-off for the pasteurized wine. It was concluded that ultrafiltration is a viable option for the production of tapuy.
Abstract Format
html
Language
English
Format
Accession Number
TU21556
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Physical Description
ix, 105 leaves : illustrations (some color) ; 28 cm. + 1 compiter disc ; 4 3/4 inches.
Keywords
Wine and wine making--Filtration--Philippines; Rice wines--Philippines; Ultrafiltration; Philippine Rice Research Institute
Recommended Citation
Tutaan, C. C., Apellido, C. C., & Crisologo, J. S. (2016). Evaluation of the effects of ultrafiltration on the quality and stability of pre-filtered and pasteurized Philrice tapuy. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/10048