اثر روش های مختلف خشک کردن کف پوشی بر ویژگی های پودر نوشیدنی پرتقالی تهیه شده از پرمیت

نویسندگان
آزیتا نعمتی 1
علی معتمدزادگان 2
جعفر محمد زاده میلانی 3
1 دانشجوی دکتری علوم و صنایع غذایی دانشکده مهندسی زراعی دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 گروه علوم و صنایع غذایی،دانشکده مهندسی زراعی دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 گروه علوم و صنایع غذایی، دانشکده مهندسی زراعی دانشگاه علوم کشاورزی و منابع طبیعی ساری
10.22034/FSCT.19.126.239
چکیده
چکیده

تولید نوشیدنی پودری به ویژه بر پایه محصولات بومی و با هدف استفاده بهینه از ضایعات یکی از زمینه های تحقیقاتی مورد توجه صنعت غذا می باشد. در این پژوهش اثر شرایط مختلف خشک کردن کف پوشی بر ویژگی های پودر نوشیدنی پرتقالی تهیه شده از پرمیت بررسی شد. به منظور تهیه کف نوشیدنی از سفیده تخم مرغ (4%) و محلول صمغ ریحان (2/0) درصد بر اساس طرح آزمایش استفاده شد و مخلوط مورد نظر با هم زن برقی با بیشترین سرعت به مدت 6 دقیقه همزده شد سپس خشک شدن تحت شرایط تیمارهای مختلف آون با دماهای (°C 45، 65 و 80) و مایکروویو با توانw) 360 ، 600 و 900) با دو ضخامت (3و 5) میلیمتر انجام شد. برخی ویژگی های پودر نوشیدنی تولید شده به روش خشک کردن کف پوشی، از جمله محتوای رطوبت، فعالیت آبی، حلالیت، ظرفیت اتصال آب، آبگیری مجدد پودر، نم گیری، جریان پذیری، تخلخل، pH، رنگ، دمای گذاری شیشه ای، FTIR و ویژگی های حسی مورد مطالعه و بررسی قرار گرفت. نتایج آماری حاصل از بررسی داده ها نشان داد که دماهای مختلف خشک کردن بر کلیه ویژگی های مذکور در سطح آماری 1 درصد اثر معنی دار داشت. و افزایش دمای خشک کردن و ضخامت کف اثر معنی داری بر خصوصیات پودر نوشیدنی نشان داد و روند افزایشی با افزایش دمای خشک کردن و کاهش ضخامت کف مشاهده شد. طبق نتایج به دست آمده بهترین مدل جهت برازش داده های خشک کردن هوای داغ، مدل ویبل و نمونه های خشک شده با مایکروویو مدل میدلی بود.
کلیدواژه‌ها
پودر نوشیدنی
خشک کردن کف پوشی
سفیده تخم مرغ
صمغ ریحان

موضوعات

عنوان مقاله English

The effect of different foam mat drying methods on the properties of orange beverage powder prepared from permeate

نویسندگان English

Azita Nemati 1
Ali Motamedzadegan 2
Jafar Mohammadzadeh Milani 3
1 Azita Nemati (Ph.D. student)Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University.
2 Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University.
3 Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University.
چکیده English

Production of powdered beverage, especially based on local products and with the aim of optimal use of waste, is one of the research fields considered by the food industry. In this studt the effect of different foam mat drying condition on orange beverage powder was investigated. In order to prepare the beverage foam, egg white and basil gum solution were used according to the experimental design and were mixed with an electric mixer at the highest speed for 6 minutes. Drying was performed under different treatments of the oven with (45, 65 and 80) temperatures and microwave with (360, 600 and 900) power, with (3 and 5 mm) thicknesses. Some properties of the beverage powder including moisture content, water activity, solubility, water binding capacity, rehydrating the powder, hygroscopy, flowability, pH, color, DSC,FTIR, and sensory characteristics were investigated. Almost all properties indicate a increasing trend with increasing the drying temperature.

کلیدواژه‌ها English

Egg white
Basil gum
Beverage powder
foam mat drying
1)شهیدی،ف.، وریدی، م.، محبی، م.، خلیلیان، ص.، خلیلیان، م.( 1396). بررسی ویژگی های فیزیکوشیمیایی پودر انار تولیدشده با روش خشک کردن کف پوشی. مجله علوم و صنایع غذایی، شماره 16، دوره 14. ص 230-221.
2) Sandhu, K. S., Minhas, K. S. (2006). Oranges and Citrus Juices, in Handbook of Fruits and Fruit Processing (ed Y. H. Hui), Blackwell Publishing, Ames, Iowa, USA.
3) Rastogi, N. K., Raghavavo, K. S. M. S., Niranjan, K. And Knorr, D. (2002). Recent development in osmotic dehydration: Methods to enhance mass transfer. Trends in Food Science and Technology.13: 48 - 59.
4) Ratti, C., & Kudra, T. (2006). Drying of Foamed Biological Materials: Opportunities and
Challenges, Drying Technology: An International Journal, 24:9, 1101-1108
5) Sangamithra, A., Sivakumar, V., John, S. G., & Kannan, K. (2015). Foam mat drying of food materials: A review. Journal of Food Processing and preservation, 39(6), 3165-3174.
6) Qiang, L., Yu, S., Xiang-wen, X., Qin-qin, Z., & Xian-zhe, Z. (2013). Drying characteristics of microwave-assisted foam drying of corn soaking water. Journal of Northeast Agricultural University (English Edition), 20(1), 53-59.
7) ) Lewicki, P. P. (2006). Design of hot air drying for better foods. Trends in Food Science and Technology, 17, 153-163.
8)Abbasi, E., & Azizpour, M. (2016). Evaluation of physicochemical properties of foam mat dried sour cherry powder. LWT-Food Science and Technology, 68, 105-110.
9) Salahi, M. R., Mohebbi, M., Taghizadeh, M. 2015. Foam mat drying of cantaloup(Cucumis melo): Optimization of foaming parameters and investigating dryingcharacteristics. Journal of Food Processing and Preservation, 39(6), 1798-1808.
10) Affandi, N., Zzaman, W., Yang, T. A., & Easa, A. M. (2017). Production of Nigella sativa beverage powder under foam mat drying using egg albumen as a foaming agent. Beverages, 3(1), 9.
11)AACC (American Association of Cereal Chemists),(2000). Approved Methods of the American Association of Cereal Chemists, 10th ed. Method 14-50. The Association. Inc., St. Paul, MN, USA
12) Shaari, N. A., Sulaiman, R., Rahman, R. A., & Bakar, J. (2017). Production of pineapple fruit (Ananas comosus ) powder using foam mat drying: Effect of whipping time and egg albumen concentration. Journal of Food Processing and Preservation, 42(2), 13467.
13) Ng, M. L., & Sulaiman, R. (2018). Development of beetroot (Betavulgaris) powder using foam mat drying. Lwt, 88, 80-86.
14) Aziz, M. G., Yusof, Y. A., Blanchard, C., Saifullah, M., Farahnaky, A., Scheiling, G. (2018). Material Properties and Tableting of Fruit Powders. Food Engineering Reviews,10(2), 66-80.
15) Tan, S. L., & Sulaiman, R. (2020). Color and Rehydration Characteristics of Natural Red Colorant of Foam Mat Dried Hibiscus sabdariffa L. Powder. International Journal of Fruit Science, 20(1), 89-105.
16) Hamzeh, S., Motamedzadegan, A., Shahidi, S. A., Ahmadi, M., & Regenstein, J. M. (2019). Effects of Drying Condition on Physico-chemical Properties of Foam-mat Dried Shrimp Powder. Journal of Aquatic Food Product Technology, 1–12.
17) Liu, W., Ye, A., Liu, C., Liu, W., & Singh, H. (2012). Structure and integrity of liposomes prepared from milk-or soybeanderived phospholipids during in vitro digestion. Food Research International, 48(2), 499-506.
18) Franco, T. S., Perussello, C. A., Ellendersen, L. N., & Masson, M. L. (2016). Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder. LWT-Food Science and Technology, 66, 503-513.
19) Kadam, D. M., & Balasubramanian, S. (2011). Foam mat drying of tomato juice. Journal of food processing and preservation, 35(4), 488-495.
20) Kolawole, O. F., & Okocha, O. J. (2010). Foam-mat drying of plantain and cooking banana Food Bioprocess Technology, 5 (4), 1173- 1180.
21)Dehghannya, J., Pourahmad, M., Ghanbarzadeh, B., Ghaffari, H. 2018. Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation. Powder Technology, 328, 470-484.
22) Thankitsunthorn, S., Thawornphiphatdit, C., Laohaprasit, N., & Srzednicki, G. (2009).
Effects of drying temperature on quality of dried Indian Gooseberry powder. International Food Research Journal. 16, 355-361.
23) Azizpour, M., Mohebbi, M., & Khodaparast, M. H. H. (2016). Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder. Innovative food science & emerging technologies, 34, 122-126.
24) Krasaekoopt, W., & Bhatia, S. (2012). Production of yogurt powder using foam-mat drying. AU Journal of Technology, 15(3), 166-171.
25) Jeantet, R., Schuck, P., Six, T., Andre, C., & Delaplace, G. (2010), “The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein
powder, ”Dairy Science & Technology, 90(2), 225-236.
26) Caparino, O. A., Tang, J., Nindo, C. I., Sablani, S. S., Powers, J. R., & Fellman, J. K. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’var.) powder. Journal of food engineering, 111(1), 135-148.
27) Salahi, M. R., Mohebbi, M., & Taghizadeh, M. (2015). Foam‐Mat Drying of Cantaloupe (C ucumis melo): Optimization of Foaming Parameters and Investigating Drying Characteristics. Journal of Food Processing and Preservation, 39(6), 1798-1808.
28) Oliveira, D. M., Clemente, E., & da Costa, J. M. C. (2014). Hygroscopic behavior and degree of caking of grugru palm (Acrocomia aculeata) powder. Journal of food science and technology, 51(10), 2783-2789.
29) Fazaeli, M., Emam-Djomeh, Z., Ashtari, A. K., & Omid, M. (2012). Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and bioproducts processing, 90(4), 667-675.
30) Shittu, T. A., & Lawal, M. O. (2007). Factors affecting instant properties of powdered cocoabeverages. Food chemistry, No. 100: 91-98.
31) Hawlader, M.N.A., Perera, C.O., & Tian, M. (2006). Properties of modified atmosphere heat pump dried foods. Journal of Food Engineering, 47: 704-296
32)Falade, K. O., Adeyanju, K. I. & Uzo-Peters, P. I., (2003). Foam-mat drying of cowpea (Vigna unguiculata) using glycerylmonostearate and egg albumin as foaming agents. European Food Research Technology, 217(6), 486-491.
33) Samborska, K., Gajek, P., & Kaminska-Dworznicka, A. (2015). Spray drying of honey: the effect of drying agents on powder properties. Polish Journal of Food and Nutrition Sciences, 65(2).
34) Shishir, M. R. I., & Chen, W. (2017). Trends of spray drying: A critical review on drying of fruit and vegetable juices. Trends in food science & technology, 65, 49-67.
35) Hamzeh, S., Motamedzadegan, A., Shahidi, S. A., Ahmadi, M., & Regenstein, J. (2019). Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models. Food Science and Technology, 16(92), 73-87.
36) Ma, X., & Pawlik, M. (2007). Intrinsic viscosities and Huggins constants of guar gum in alkali metal chloride solutions.Carbohydr. Polym. 70(1): 15–24.
37) Ji, J., Fitzpatrick, J., Cronin, K., Crean, A., & Miao, S. (2016). Assessment of measurement characteristics for rehydration of milk protein based powders. Food Hydrocolloids, 54, 151–161.
38) Jaya, S., & Das, H. (2004). Effect of maltodextrin, glycerol monostearate and tri calcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering, 63: 125–134.
39) Benković, M., Pižeta, M., Tušek, A. J., Jurina, T., Kljusurić, J. G., & Valinger, D. (2019). Optimization of the foam mat drying process for production of cocoa powder enriched with peppermint extract. LWT, 115, 108440.
40) Sharif, N., Khoshnoudi-Nia, S., & Jafari, S.M. (2020). Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis. Food Res. Int., 132, 109077.