بهینه‌سازی راندمان تولید پودر رب گوجه‌فرنگی با استفاده از خشک‌کن پاششی و ارزیابی ویژگی‌های کیفی آن

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 32، دوره 13، شماره 5 - شماره پیاپی 47، آذر و دی 1396، صفحه 647-662   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1395i0.52414

نویسندگان

عادل دزیانی^* ؛ امان محمد ضیایی فر؛ سید مهدی جعفری؛ محمد قربانی؛ علیرضا صادقی ماهونک

گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

چکیده

حساسیت بالای آب‌میوه‌ها و سبزیجات به حرارت منجربه توسعه روش خشک کردن پاششی جهت خشک کردن این دسته از محصولات گردیده است. تحقیق حاضر به‌منظور بررسی و ارزیابی اثر دمای هوای ورودی خشک‌کن (150،120و C°180) و غلظت کمک خشک‌کن یا حامل مالتودکسترین و ایزوله پروتئین آب‌پنیر با نسبت 4 به 1 (25 ، 5/37 و 50 درصد وزنی/ وزنی) بر خصوصیات کیفی و کمی پودر رب گوجه‌فرنگی شامل مقدار رطوبت، دانسیته توده‌ای، حلالیت، شکل و ساختار پودر و همچنین مقدار لیکوپن آن و راندمان تولید پودر انجام شده است. جهت انتخاب شرایط بهینه تولید پودر از روش سطح پاسخ استفاده شد. نتایج نشان داد که با افزایش دمای هوای ورودی خشک‎کن، راندمان (غیرمعنی‌دار) و حلالیت (معنی‌دار) پودر افزایش‌یافته، درحالی‌که، مقدار رطوبت (معنی‌دار)، دانسیته توده (غیرمعنی‌دار) و مقدار لیکوپن پودر (معنی‌دار) کاهش می‌یابد. همچنین با افزایش غلظت حامل راندمان تولید، حلالیت و مقدار لیکوپن پودر افزایش یافت درحالی‌که مقدار رطوبت و دانسیته توده‌ پودر کاهش نشان داد. شرایط بهینه به‌منظور دستیابی به بیش‎ترین راندمان تولید، حلالیت، مقدار لیکوپن پودر و کم‌ترین مقدار رطوبت، دانسیته توده‌، در دمای C°150 و غلظت حامل 50 درصد (وزنی/ وزنی)، حاصل شد.

کلیدواژه‌ها

پودر رب گوجه فرنگی؛ خشک کردن پاششی؛ حامل مالتودکسترین و ایزوله پروتئین آب پنیر؛ بهینه سازی

مراجع

Abadio, F. D. B., Domingues, A. M., Borges, S. V., & Oliveira, V. M. (2004). Physical properties of powdered pineapple (Ananas comosus) juice––effect of malt dextrin concentration and atomization speed. Journal of Food Engineering, 64(3), 285-287.

Adhikari, B., Howes, T., Bhandari, B. R., & Troung, V. (2004). Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling. Journal of Food Engineering, 62(1), 53-68.

Aguilera, J. M. (2005). Why food microstructure. Journal of Food Engineering, 67(1), 3-11

Al-Asheh, S., Jumah, R., Banat, F., & Hammad, S. (2003). The use of experimental factorial design for analysing the effect of spray dryer operating variables on the production of tomato powder. Food and bioproducts processing, 81(2), 81-88.

Anguelova, T., & Warthesen, J. (2000). Lycopene stability in tomato powders. Journal of Food Science, 65(1), 67-70.

AOAC International, (2005). Official Methods of Analysis of AOAC. AOAC International, Gaithersberg, MD.

Baloch, W. A., Khan, S., & Baloch, A. K. (1997). Influence of chemical additives on the stability of dried tomato powder. International journal of food science & technology, 32(2), 117-120.

Banat, F., Jumah, R., Al‐Asheh, S., & Hammad, S. (2002). Effect of operating parameters on the spray drying of tomato paste. Engineering in life sciences, 2(12), 403-407.

Bhandari, B. R., & Howes, T. (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40(1), 71-79.

Bhandari, B. R., Datta, N., & Howes, T. (1997). Problems associated with spray drying of sugar-rich foods. Drying technology, 15(2), 671-684.

Bhandari, B. R., Senoussi, A., Dumoulin, E. D., & Lebert, A. (1993). Spray drying of concentrated fruit juices. Drying Technology, 11(5), 1081-1092.

Bhandari, B., & Howes, T. (2005). Relating the stickiness property of foods undergoing drying and dried products to their surface energetics. Drying Technology, 23(4), 781-797.

Bhusari, S. N., Muzaffar, K., & Kumar, P. (2014). Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder. Powder Technology, 266, 354-364.

Boonyai, P., Bhandari, B., & Howes, T. (2004). Stickiness measurement techniques for food powders: a review. Powder Technology, 145(1), 34-46.

Bošković, M. A. (1979). Fate of lycopene in dehydrated tomato products: carotenoid isomerization in food system. Journal of Food Science, 44(1), 84-86.

Cabral, A. C. S., Said, S., & Oliveira, W. P. (2009). Retention of the enzymatic activity and product properties during spray drying of pineapple stem extract in presence of maltodextrin. International Journal of Food Properties, 12(3), 536-548.

Cai, Y. Z., & Corke, H. (2000). Production and properties of spray-dried Amaranthus betacyanin pigments. Journal Of Food Science-Chicago-, 65(7), 1248-1252.

Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science & Emerging Technologies, 6(4), 420-428.

Chegini, G. R., & Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology, 23(3), 657-668.

Cole, E. R., & Kapur, N. S. (1957). The stability of lycopene. I.‐Degradation by oxygen. Journal of the Science of Food and Agriculture, 8(6), 360-365.

de Sousa, A. S., Borges, S. V., Magalhães, N. F., Ricardo, H. V., & Azevedo, A. D. (2008). Spray-dried tomato powder: reconstitution properties and colour. Braz. Arch. Biol. Tech, 51(4), 807-814.

Downey, W. K. (1977). Food quality and nutrition, London: Applied Science Publishers. pp. 281–295.

Fang, Z., & Bhandari, B. (2012). Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Research International, 48(2), 478-483.

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.

Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 40(9), 1107-1121.

Goula, A. M., & Adamopoulos, K. G. (2003). Spray drying performance of a laboratory spray dryer for tomato powder preparation. Drying Technology, 21(7), 1273-1289.

Goula, A. M., & Adamopoulos, K. G. (2005a). Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering, 66(1), 35-42.

Goula, A. M., & Adamopoulos, K. G. (2005b). Stability of lycopene during spray drying of tomato pulp. LWT-Food Science and Technology, 38(5), 479-487.

Goula, A. M., & Adamopoulos, K. G. (2008). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology, 26(6), 726-737.

Goula, A. M., & Adamopoulos, K. G. (2010). A new technique for spray drying orange juice concentrate. Innovative Food Science & Emerging Technologies, 11(2), 342-351.

Goula, A. M., Adamopoulos, K. G., & Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Technology, 22(5), 1129-1151.

Goula, A. M., Adamopoulos, K. G., Chatzitakis, P. C., & Nikas, V. A. (2006). Prediction of lycopene degradation during a drying process of tomato pulp. Journal of Food Engineering, 74(1), 37-46.

Gould, W. A., & Gould, R. W. (1988). Physical evaluation of color. Total quality assurance for the food industries, CTI Publications, Maryland, Baltimore, 231-233.

Grabowski, J. A., Truong, V. D., & Daubert, C. R. (2006). Spray‐Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of Powder. Journal of food science, 71(5), E209-E217.

Greensmith, M. (1998). Practical dehydration. Woodhead Publishing.

JU, C., Stout, L. E., & Busche, R. M. (1951). Spray drying of santomerse. Chemical Engineering Progress, 47(1), 29-38.

Jumah, R. Y., Tashtoush, B., Shaker, R. R., & Zraiy, A. F. (2000). Manufacturing parameters and quality characteristics of spray dried jameed. Drying Technology, 18(4-5), 967-984.

k. Masters, Spray Drying Handbook, 4th, ed., John Wiley and Sons, new York 1985.

Karaaslan, İ., & Dalgıç, A. C. (2014). Spray drying of liquorice (Glycyrrhiza glabra) extract. Journal of Food Science and Technology, 51(11), 3014-3025.

Karel, M. (1979). Prediction of nutrient losses and optimization of processing conditions. In Nutritional and safety aspects of food processing (pp. 233-263). Marcel Dekker New York.

Kaushik, V., & Roos, Y. H. (2007). Limonene encapsulation in freeze-drying of gum Arabic–sucrose–gelatin systems. LWT-Food Science and Technology, 40(8), 1381-1391.

Kha, T. C., Nguyen, M. H., & Roach, P. D. (2011). Effects of pre-treatments and air drying temperatures on colour and antioxidant properties of Gac fruit powder. International Journal of Food Engineering, 7(3).

Kjaergaard, O. (1974). U.S. Patent No. 3,857,332. Washington, DC: U.S. Patent and Trademark Office.

Krishnan, S., Bhosale, R., & Singhal, R. S. (2005). Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials. Carbohydrate Polymers, 61(1), 95-102.

Kurozawa, L. E., Park, K. J., & Hubinger, M. D. (2009). Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate. Journal of Food Engineering, 94(3), 326-333.

Kwapińska, M., & Zbiciński, I. (2005). Prediction of final product properties after cocurrent spray drying. Drying technology, 23(8), 1653-1665.

Lovrić, T., Sablek, Z., & Bošković, M. (1970). Cis‐trans isomerisation of lycopene and colour stability of foam—mat dried tomato powder during storage. Journal of the Science of Food and Agriculture, 21(12), 641-647.

Masters, K. (1979). Spray-air contact (mixing and flow). Spray drying handbook, 4, 263-269.

Miki, N., & Akatsu, K. (1970). Effect of heat sterilization on the color of tomato juice. Nihon Shokuhin Kogyo Gakkai, 17, 175–181.

Mishra, P., Mishra, S., & Mahanta, C. L. (2014). Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food and Bioproducts Processing, 92(3), 252-258.

Nurhadi, B., Andoyo, R., & Indiarto, R. (2012). Study the properties of honey powder produced from spray drying and vacuum drying method. International Food Research Journal, 19(3), 907-912.

Oakley, D. E. (1997). Produce uniform particles by spray-drying. Chemical engineering progress, 93(10), 48-54.

Obon, J. M., Castellar, M. R., Alacid, M., & Fernandez-Lopez, J. A. (2009). Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering, 90(4), 471-479.

Papadakis, S. E., Gardeli, C., & Tzia, C. (2006). Spray drying of raisin juice concentrate. Drying Technology, 24(2), 173-180.

Peng, Z., Li, J., Guan, Y., & Zhao, G. (2013). Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours. LWT-Food Science and Technology, 51(1), 348-355.

Phisut, N. (2012). Spray drying technique of fruit juice powder: some factors influencing the properties of product. International Food Research Journal, 19(4), 1297-1306.

Phoungchandang, S., & Sertwasana, A. (2010). Spray-drying of ginger juice and physicochemical properties of ginger powders. Science Asia, 36, 40-45.

Quek, S. Y., Chok, N. K., & Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification, 46(5), 386-392.

Rattes, A. L. R., & Oliveira, W. P. (2007). Spray drying conditions and encapsulating composition effects on formation and properties of sodium diclofenac microparticles. Powder Technology, 171(1), 7-14.

Rosenberg, M., Talmon, Y., & Kopelman, I. J. (1988). The microstructure of spray-dried microcapsules. Food Structure, 7(1), 14.

Sharma, S. K., & Le Maguer, M. (1996). Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Research International, 29(3), 309-315.

Shrestha, A. K., Ua-Arak, T., Adhikari, B. P., Howes, T., & Bhandari, B. R. (2007). Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). International Journal of Food Properties, 10(3), 661-673.

Shu, B., Yu, W., Zhao, Y., & Liu, X. (2006). Study on microencapsulation of lycopene by spray-drying. Journal of Food Engineering, 76(4), 664-669.

Solval, K. M., Sundararajan, S., Alfaro, L., & Sathivel, S. (2012). Development of cantaloupe (Cucumis melo) juice powders using spray drying technology. LWT-Food Science and Technology, 46(1), 287-293.

Tang, S., TeKrony, D. M., Egli, D. B., & Cornelius, P. L. (1999). Survival characteristics of corn seed during storage: II. Rate of seed deterioration. Crop Science, 39(5), 1400-1406.

Tonon, R. V., Brabet, C., & Hubinger, M. D. (2008). Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering, 88(3), 411-418.

Tsujimoto, K., Okudaira, S., & Tachi, S. (1991). Low-temperature microwave plasma etching of crystalline silicon. Japanese journal of applied physics, 30(12R), 3319.

Wallman, H., & Blyth, H. A. (1951). Pilot Plants. Product Control in Bowen-Type Spray Dryer. Industrial & engineering chemistry, 43(6), 1480-1486.

Walton, D. E. (2000). The morphology of spray-dried particles a qualitative view. Drying Technology, 18(9), 1943-1986.

Woo, M. W., Bhandari, B., Bansal, N., Zhang, M., & Schuck, P. (2013). Spray drying for food powder production. Handbook of Food Powders: Processes and Properties, 29.

Yousefi, S., Emam-Djomeh, Z., & Mousavi, S. M. (2011). Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). Journal of food science and technology, 48(6), 677-684.

Zanoni, B., Peri, C., Nani, R., & Lavelli, V. (1998). Oxidative heat damage of tomato halves as affected by drying. Food Research International, 31(5), 395-401.