تأثیر شرایط خشک کردن پاششی بر ویژگی‌های فیزیکی‌شیمیایی، عملکردی و بازده تولید پودر عصاره مالت

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز

چکیده

در این مطالعه، تأثیر پارامترهای مختلفی نظیر دمای هوای ورودی خشک کن و غلظت مالتودکسترین بر بازده تولید، خواص فیزیکی‌شیمیایی، عملکردی و بازده تولید پودر عصاره مالت خشک شده به روش پاششی مورد بررسی قرار گرفت. فرآیند تولید با استفاده از یک خشک­کن پاششی در مقیاس پایلوت انجام شد. دمای هوای ورودی و غلظت مالتودکسترین متغیرهای فرآیند بودند، بدین ترتیب که از مالتودکسترین (20-18DE=) به­عنوان کمک خشک­کن در غلظت­های (w/w) 20،30 و 40% براساس وزن عصاره مالت و دمای هوای ورودی (140، 160 و C˚180) و بصورت همسو با محلول خوراک برای خشک کردن استفاده گردید. در همه آزمون­ها، دور اتمایزر، سرعت جریان خوراک، دمای خوراک و فشار هوای نازل به ترتیب در rpm18000، ml/min10، C˚1±30 و 1/0±4 بار ثابت نگاه داشته شدند. نتایج نشان داد که با افزایش دمای هوای ورودی و غلظت مالتودکسترین، بازده تولید پودر، اندازه ذرات و تخلخل افزایش، در حالی­که از مقدار رطوبت، فعالیت آبی، دانسیته توده، دانسیته حاصل از ضربه، ذره، جاذب­الرطوبه بودن و رنگ پودرها کاسته شد. در مجموع، دمای هوای ورودی بالاتر موجب افزایش انحلال­پذیری پودرها گردید اما با افزایش غلظت مالتودکسترین، این مقدار کاهش یافت. نهایتأ دمای هوای C˚180 و غلظت 40% مالتودکسترین بهترین تأثیر را از نظر بازده مناسب، خواص فیزیکوشیمیایی و عملکردی قابل قبول بر تولید پودر عصاره مالت می­گذارد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of spray drying conditions on physicochemical, functional properties and production yield of malt extract powder

نویسندگان [English]

  • SH P
  • Kh S
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