بررسی برخی ویژگی‌های فیزیکی پودر نوشیدنی فوری بر پایه عصاره چغندر قرمز، کف پوشی شده به دو روش هوای داغ و انجمادی

نویسندگان
مرضیه حاجی آقایی
اکرم شریفی
گروه مهندسی علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
10.52547/fsct.17.107.67
چکیده
در این تحقیق، برخی ویژگی­های فیزیکی پودر نوشیدنی فوری عصاره چغندر قرمز، به و دارچین تهیه شده به روش خشک کردن کف پوشی مورد بررسی قرار گرفت. اثر دو متغیر مستقل درصد مالتودکسترین (0، 10، 20 و30 %) و روش خشک کردن (کف پوشی هوای داغ و انجمادی) بر برخی ویژگی­های فیزیکی پودر شامل میزان رطوبت، ظرفیت جذب رطوبت، میزان کلوخه­ای شدن، دانسیته توده، ضربه، ذره و حلالیت تعیین شدند. با افزایش سطح مالتودکسترین، میزان رطوبت، ظرفیت جذب رطوبت و کلوخه­ای شدن پودرها کاهش یافت. بیشترین میزان دانسیته توده (g/cm3 008/0±62/0) و ضربه (g/cm3 007/0±77/0) مربوط به پودرهای دارای 20% مالتودکسترین، تهیه شده با هوای داغ بود و کمترین میزان دانسیته توده (g/cm3 003/0±25/0) و ضربه (g/cm3 005/0±31/0) در نمونه­های پودر 20% مالتودکسترین، تهیه شده به روش انجمادی مشاهده شدند. کمترین میزان دانسیته ذره در هر دو روش خشک کردن متعلق به نمونه­های 20% مالتودکسترین بود (g/cm3 008/0±04/1 و g/cm302/0±23/1 به ترتیب برای نمونه­های 20 % مالتودکسترین کف پوشی شده به روش هوای داغ و انجمادی). حلالیت پودرها با افزایش مالتودکسترین افزایش یافت. ظرفیت جذب رطوبت، کلوخه­ای شدن، حلالیت و دانسیته ذره نمونه­های خشک شده به روش انجمادی بیشتر از نمونه­های خشک شده در هوای داغ بودند. دانسیته توده و ضربه نمونه­های تهیه شده در هوای داغ (به ترتیب g/cm3 1/0±52/0 و g/cm3 11/0±67/0) بیشتر از نمونه­های تهیه شده به روش انجمادی (به ترتیب g/cm3 07/0±36/0 و g/cm3 1/0±47/0) بودند(05/0≥p). هر دو متغیر مستقل (درصد مالتودکسترین و روش خشک کردن) تاثیر معنی داری روی ظرفیت جذب رطوبت، میزان کلوخه­ای شدن، دانسیته توده، ضربه، ذره و حلالیت داشتند (05/0 ≥ p) ولی روش خشک کردن تاثیر معنی داری بر میزان رطوبت پودرها نداشت (05/0< p). نتایج بررسی­ها نشان داد پودر دارای 20 درصد مالتودکسترین و خشک شده با هوای داغ را می­توان به عنوان نمونه بهینه معرفی نمود.
کلیدواژه‌ها
عصاره چغندر قرمز
مالتودکسترین
خشک کردن کف پوشی
کف پوشی انجمادی
کف پوشی هوای داغ

موضوعات

عنوان مقاله English

Evaluation of some physical properties of instant drink powder based on red beetroot extract by foam mat hot air drying and foam mat freeze drying

نویسندگان English

marziyeh Hajiaghaei
Akram Sharifi
Islamic Azad University, Qazvin, Iran
چکیده English

In this research, physical properties in instant drink powder made from red beetroot, quince fruit and cinnamon extract by foam-mat drying were investigated. The effect of independent variables regarding maltodextrin level and the method of drying (foam mat hot air drying and freeze-drying) on the moisture content, hygroscopicity; caking degree; bulk, tapped and particle density and solubility of powders were determined. Results showed as the maltodextrin level increased, hygroscopicity and caking degree of powders decreased. The highest values of bulk (0.62 ± 0.008 g/cm3) and tapped density (0.77 ± 0.007 g/cm3) belong to powders contain 20% of maltodextrin, prepared with foam mat hot air drying and the lowest values (0.25 ± 0.003 g/cm3, 0.31 ± 0.005 g/cm3 respectively for bulk and tapped density) observed in powders contain 20% of maltodextrin, prepared with foam mat freeze-drying. Powders contain 20% of maltodextrin in both methods of drying had the lowest values of particle density (1.04 ± 0.008 g/cm3 and 1.23 ± 0.02 g/cm3 respectively for 20% maltodextrin hot air foam mat dried and freeze foam mat dried samples). Powder solubility increased as the maltodextrin level increased. Hygroscopicity, caking degree, solubility and particle density in powders prepared from foam mat freeze-drying were higher than that of powders prepared with foam mat hot air drying. Bulk and tapped density of powder samples prepared with foam mat hot air drying (0.52 ± 0.1 g/cm3 and 0.67 ± 0.11 g/cm3 respectively) were higher than that of foam mat freeze-dried samples (0.36 ± 0.07 g/cm3 and 0.47 ± 0.1 g/cm3 respectively). Both independent variables (maltodextrin level and drying method) had a significant effect on hygroscopicity; caking degree; bulk, tapped and particle density and solubility. Results showed that the powder sample contains 20% maltodextrin prepared with foam mat hot air drying can be introduced as an optimal sample.

کلیدواژه‌ها English

Red beetroot extract
Maltodextrin
foam mat drying
Foam mat freeze-drying
Foam mat hot air drying
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