Use of Microwave Drying for Production of Protein-Oil Based Edible Films

Year 2023, , 274 - 283, 30.10.2023

Burcu Gökkaya Erdem

https://doi.org/10.24323/akademik-gida.1382932

Cited By: 1

Abstract

Soy protein isolate (SPI)-sunflower seed oil (SO) based edible films were produced from freeze-dried composite powder and for the first time, microwave drying (MD) was applied. The required drying time was shortened from 1-3 days at room condition to 3-6 min with microwave heating. Improved thermal stability, better water barrier property, increased solubility and protected natural yellow color were detected in edible films dried at 800W microwave power in comparison to 300W; however, at the same time, weakened film transparency and decreased mechanical properties were found. The overall findings of this study revealed that microwave drying, a new edible film drying method, could be safely used to produce edible films within minutes without losing film properties. Therefore, it could be easily concluded that this new drying for edible films might have a greate potential for the industrial production of biodegradable films.

Keywords

Microwave drying, Soy protein isolate, Sunflower oil, Time-efficient film production, Film properties

Protein-Yağ Bazlı Yenilebilir Filmlerin Üretiminde Mikrodalga Kurutmanın Kullanılması

Abstract

Dondurularak kurutulmuş kompozit tozdan soya proteini izolatı (SPI)-ayçiçeği çekirdeği yağı (SO) bazlı yenilebilir filmler üretilmiş ve ilk kez mikrodalga ile kurutma (MD) yöntemi uygulanmıştır. Gerekli kuruma süresi oda koşullarında 1-3 gün iken mikrodalga ısıtma ile bu süre 3-6 dakikaya kadar düşürülmüştür. 300W ile karşılaştırıldığında 800W mikrodalga güç seviyesinde kurutulan örneklerde kuvvetlenmiş termal kararlılık, yüksek su bariyeri özelliği, artan çözünürlük ve zarar görmemiş doğal sarı renk tespit edilmiş, ancak bununla beraber film şeffaflığında ve mekanik özelliklerde azalma olduğu anlaşılmıştır. Bu çalışmanın genel bulguları, yeni bir yenilebilir film kurutma yöntemi olan mikrodalga kurutmanın, film özelliklerini kaybetmeden dakikalar içinde yenilebilir filmler üretmek için güvenli bir şekilde kullanılabileceğini ortaya koymuştur. Bu nedenle, yenilebilir filmlere yönelik bu yeni kurutma yönteminin biyobozunur filmlerin endüstriyel üretimi için büyük bir potansiyele sahip olabileceği sonucuna rahatlıkla varılabilir.

Keywords

Mikrodalga kurutma, Soya proteini izolatı, Ayçiçek yağı, Zaman verimli film üretimi, Film özellikleri

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