اثر غلظت‌های مختلف مالتودکسترین و دماهای مختلف خشک‌کردن پاششی بر ویژگی‌های پودر عصاره ریزپوشانی شده سماق

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 6، دوره 14، شماره 2 - شماره پیاپی 50، خرداد و تیر 1397، صفحه 321-334   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v0i0.61209

نویسندگان

نسرین ملکی زاده¹؛ سیدهادی پیغمبردوست^{* 1}؛ عارف اولاد غفاری²؛ خشایار سرابندی¹

¹گروه علوم و صنایع غذایی، دانشگاه تبریز، ایران.

²موسسه استاندارد، کرج، ایران.

چکیده

هدف از این مطالعه، بررسی تأثیر دمای هوای ورودی و غلظت‌های مختلف مالتودکسترین افزوده شده در خشک‌کردن پاششی عصاره‌ آبی سماق بر برخی ویژگی‌های پودر تولیدی بود. سماق یکی از ادویه‌های رایج مورد استفاده مردم است. به دلیل مشکلات میکروبی ناشی از نگهداری ادویه‌ها و نیز کاهش کیفیت ترکیبات عطر و طعمی و رنگی آن‌ها در طی نگهداری، ریزپوشانی ترکیبات زیست فعال موجود در عصاره‌ ادویه‌ها راهکار مناسبی است که توسط پژوهشگران پیشنهاد شده است. خشک‌کردن پاششی از رایج‌ترین و اقتصادی‌ترین روش‌های ریزپوشانی است. در این پژوهش از سه دمای هوای ورودی (°C180 ،160 ،140)، سه غلظت مالتودکسترین (10، 20 و30 درصد) در خشک‌کن پاششی پایلوت برای تولید پودر عصاره سماق استفاده گردید. جریان هوا به‌صورت همسو با خوراک ورودی بود و دمای هوای خروجی بر روی C°80 تنظیم شد. آزمون‌ها شامل ارزیابی بازده تولید پودر، رطوبت، فعالیت آبی، انحلال‌پذیری، میزان جذب رطوبت، نم‌پذیری و شاخص‌های رنگی پودر عصاره سماق بود. نتایج نشان داد که با افزایش دمای هوای ورودی خشک‌کن و نیز افزایش غلظت مالتودکسترین، بازده تولید پودر، پارامتر رنگی روشنایی و توانایی نم‌پذیری پودرها افزایش یافت. از طرف دیگر مقدار رطوبت، فعالیت آبی، انحلال‌پذیری، خاصیت جذب رطوبت و پارامترهای رنگی کروما، a* و b* پودر ارتباط معکوسی با دمای هوای ورودی و غلظت مالتودکسترین داشتند. همچنین در این پژوهش مشخص گردید که دمای هوای ورودی به‌عنوان پارامتر اصلی فرایند خشک کردن پاششی به‌طور معنی‌داری (p

کلیدواژه‌ها

خشک کردن پاششی؛ ریزپوشانی؛ سماق؛ مالتودکسترین؛ نم پذیری

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