APPLICATIONS OF FOAM MAT DRYING IN FRUIT AND VEGETABLE PROCESSING

Year 2018, Volume: 19 Issue: 2, 89 - 100, 28.12.2018

İnci Çınar Fatma Kevser Erafşar

Abstract

Food industry recently has been performed innovative and entrepreneur projects on powdered food production under the direction of ready and fast food demand, trends in healthy nutrition and rapid changing consumer demands. Foam mat drying has gained growing interest among other powdered food production techniques. Foam mat drying is based on foaming of liquid foods by foaming and stabilizing agents to provide high drying surface area and followed by hot air drying. Foam mat drying has advantages such as applicability to nearly all types of foods, reduction of nutritional quality losses by decreasing drying time, production of high quality dried foods as high as lyophilized and spray dried foods and low manufacturing costs. Foam mat drying produces such powdered foods having high reconstitution properties. Therefore, the aim of the study is to summarize recent studies on fundamentals of foam mat drying, foaming and foam properties, applications in fruit and vegetable processing and shelf life of foam mat dried foods.

Keywords

foam mat drying, foaming agent, stabilizer, drying rate, shelf life

KÖPÜK KURUTMA TEKNİĞİNİN MEYVE VE SEBZE İŞLEMEDE KULLANIMI

Abstract

Gıda endüstrisi son yıllarda hazır ve kolay tüketilebilir gıda talebi, sağlıklı beslenme trendi ve sürekli değişen tüketici istekleri doğrultusunda toz hazır gıda üretiminde yenilikçi çalışmalar ve girişimci projeler gerçekleştirmiştir. Toz hazır gıda üretilmesinde kullanılan kurutma teknikleri arasında köpük kurutma tekniği giderek artan bir önem kazanmıştır. Köpük kurutma sıvı gıdaların köpük oluşturucu ve stabilizör ajanlar yardımıyla köpüklendirilerek yüksek kuruma yüzey alanına sahip hale getirilmesi ve köpüğün sıcak hava akımıyla kurutulması esasına dayalı bir tekniktir. Köpük kurutma hemen tüm gıdalara uygulanabilme, kuruma süresini kısaltarak besinsel kalite kayıplarını azaltma, dondurularak kurutulmuş veya sprey kurutulmuş ürün kalitesinde üretime olanak sağlama ve daha düşük maliyet gibi avantajlara sahiptir. Köpük kurutma ile rekonstitüsyon özelliği yüksek toz gıdalar üretilebilmektedir. Bu açıdan çalışmanın amacı köpük kurutma tekniğinin esasları, köpük oluşumu ve özellikleri, meyve ve sebzelerin işlenmesinde kullanımı ve köpük kurutulmuş ürünlerin raf ömürleri ile ilgili son çalışmalar hakkında bilgi vermektir.

Keywords

Köpük kurutma, köpük ajanları, stabilizör, kuruma hızı, raf ömrü

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