بررسی فرآیند خشک کردن آب پرتقال به روش خشک کردن کف پوشی با استفاده از صمغ بومی شاهی و آلبومین تخم مرغ

نویسندگان
مریم قلی پور طبری
شبنم حمزه
موسسه اموزش عالی تجن
10.22034/FSCT.21.147.131
چکیده
در این پژوهش از صمغ دانه شاهی در سه غلظت (1/0، 2/0 و 3/0 درصد) به عنوان پایدارکننده و پودر سفیده تخم مرغ در چهار سطح (1، 2 ، 3 و 4 درصد) جهت تولید کف آب پرتقال استفاده گردید و سپس نمونه بهینه کف (حداقل دانسیته، حداکثر پایداری و افزایش حجم) انتخاب شد. در ادامه نمونه بهینه جهت خشک کردن به روش کف پوشی، در سه دمای مختلف (40، 55 و 70 درجه سانتی گراد) توسط خشک کن هوای داغ خشک شد. نتایج نشان داد که با کاهش غلظت صمغ دانه شاهی و افزایش غلظت پروتئین سفیده تخم مرغ، اورران کف به صورت معنی داری افزایش یافت و مقدار دانسیته کم شد (p<0.05). همچنین با افزایش غلظت صمغ دانه شاهی و پروتئین سفیده تخم مرغ، پایداری کف بهبود یافت. در بین تمامی تیمارها، نمونه حاوی 4 درصد پودر سفیده تخم مرغ و 1/0 درصد صمغ دانه شاهی علاوه بر زهکشی کم (جحم زهکشی 5/0 میلی لیتر)، دارای دانسیته پایین ( gr/cm321/0) و اورران بالایی (308 درصد) بود که به عنوان بهترین تیمار جهت تولید پودر پرتقال انتخاب شد. زمان خشک شدن کف پرتقال در دماهای 40، 55 و 70 درجه سانتی گراد به ترتیب 100، 150 و 280 دقیقه بود. ضریب نفوذ موثر در بازه دمایی 40 تا 70 درجه سانتی گراد در محدوده 7-10 ×38/1 تا 7-10×938/2 مترمربع بر ثانیه قرار داشت.نتایج نشان داد با افزایش دما از 40 به 70 درجه سانتی گراد، حلالیت پودر افزایش یافت در حالیکه فعالیت آبی پودر، دانسیته و قابلیت جذب مجدد آب به شکل معنی داری کاهش پیدا کرد (05/0p˂). همچنین نتایج حاصل از آنالیز رنگ نشان داد که با افزایش دمای خشک کردن، شاخص های رنگی (L*) و (a*) به صورت معنی داری افزایش یافتند و شاخص رنگی (b*) کاهش یافت.
کلیدواژه‌ها
پرتقال
خشک کردن کف پوشی
صمغ شاهی
پروتئین
خواص پودر

موضوعات

عنوان مقاله English

Foam mat drying of orange juice using cress seed gum and egg albumin

نویسندگان English

Maryam Gholipourtabari
shabnam hamzeh
Tajan Institute for Higher Education
چکیده English

In this research, cress seed gum in three concentrations (0.1, 0.2 and 0.3%) as a stabilizer and egg white powder in four levels (1, 2, 3 and 4%) was used to produce orange juice foam and then the optimal foam sample (minimum density, maximum stability and overrun) was selected. Next, the optimal sample for drying by foam mat drying method was dried at three different temperatures (40, 55 and 70 C) by hot air dryer. The results showed that by decreasing the concentration of cress seed gum and increasing the concentration of egg white protein, the overrun increased significantly and the density decreased (p<0.05). Also, by increasing the concentration of cress seed gum and egg white protein, the stability of the foam improved. Among all the treatments, the sample containing 4% egg white powder and 0.1% cress seed gum, in addition to low drainage (drainage volume 0.5 ml), has low density (0.321 gr/cm) and high overrun (308 percent) which was selected as the best treatment for the production of orange powder. The drying time of orange pulp at temperatures of 40, 55 and 70 degrees Celsius was 100, 150 and 280 minutes, respectively. The effective diffusion coefficient in the temperature range of 40 to 70 degrees Celsius was in the range of 1.38 x 10-7 to 2.938 x 10-7 m2/s. The results showed that by increasing the temperature from 40 to 70 degrees Celsius, the solubility of the powder increased, while the water activity of the powder, density and reabsorption of water decreased significantly (p˂0.05). Also, the results of color analysis showed that with increasing drying temperature, color indices (L*) and (a*) increased significantly and color index (b*) decreased. Our results showed that food powders with good properties can be gained by foam mat drying.

کلیدواژه‌ها English

Orange juice
cress seed gum
foam mat drying
Protein
Powder properties
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مجله علوم و صنایع غذایی ایران
دوره 21، شماره 147 - شماره پیاپی 147
اردیبهشت 1403
صفحه 131-145