Study on Processing of Rice Field Crab Shell Powder

Abstract

The study of the production process of Rice Field Crab Shell Powder has objective is to study 3 production methods. The method 1 (baked crab that is soaked in substance) takes less time to soak and boil rice field crab shell in sodium hydroxide (NaOH) than method 2 (boiled crab soaked in substance). The method 3 (bake crab), There is not added chemical and eliminate an organic substance results in the remains of many organic compounds. After that the rice crab shell from 3 methods to physical properties found that method 1 had value L* a* b* were 42.34 ± 0.18, 9.23 ± 0.03 and 10.23 ± 0.05 respectively, This was white color no transparency and least water activity, compared with chitosan of crab shell it was found that 3 methods are different but viscosity in method 2 had highest value. The chemical properties were measure by ED-XRF, it was found that 3 methods were percentage of calcium (Ca) 98.248, 99.278 and 99.727 respectively method 1 has the most of purity calcium. When molecular structure measure by FT-IR compared with chitosan from crab shell, it was found that 3 method not found number of chitosan molecular. The method 1 has least moisture, protein and fat content but has the most of crude fiber. After study the shelf life of production, it was found that method 1 and 2 can be kelp at least 2 weeks, but method 3 can be kelp at least 1 week.