PRINCIPLES OF SPRAY DRYING AND FREEZE DRYING TECHNIQUES AND THEIR USE IN POWDER PRODUCTION FROM FOOD WASTES

Yıl 2021, Cilt: 46 Sayı: 3, 583 - 607, 15.05.2021

Elif Ezgi Özdemir Ahmet Görgüç , Esra Gençdağ Fatih Mehmet Yılmaz

https://doi.org/10.15237/gida.GD21009

Cited By: 6

Öz

In this review article, literature studies on the production of powder products by spray and freeze drying methods after the extraction of food components from food waste and/or by-products are discussed. The extracts are dried and converted into powder form in order to increase the stability of compounds extracted from food wastes, such as phenolic compounds, vitamins, coloring and flavoring agents, proteins, fibers, and to ease their use in food formulations. In this article, spray and freeze dryer system components, working principles and effective factors in processes are evaluated, and especially recent studies evaluating both methods are discussed. It is clear that the spray drying and freeze drying processes and drying auxiliaries are effective on powder properties such as the yield, hygroscopicity, moisture content, adhesiveness, color, solubility, glass transition temperature, bulk density, microstructure, appearance under electron microscope, antioxidant capacity, anthocyanin and total carotenoid contents.

Anahtar Kelimeler

Bioactive powder products , Glass transition temperature , Microencapsulation , Production of powder foods , Functional powder products , waste valorization

Proje Numarası

217O066

PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ

Öz

Bu derleme makalede gıda atıkları ve/veya yan ürünlerinden gıda bileşenlerinin özütlenerek geri kazanımının ardından püskürtmeli ve dondurarak kurutma yöntemleri ile toz formda ürün üretimine yönelik çalışmalar ele alınmıştır. Gıda atıklarından özütlenen fenolik maddeler, vitaminler, renk maddeleri, aroma maddeleri, proteinler ve lifler gibi bileşiklerin hem dış etkenlere karşı dayanımlarını artırmak hem de gıda formülasyonlarında kullanımını kolaylaştırmak için özütler kurutularak toz forma dönüştürülmektedir. Püskürtmeli ve dondurarak kurutucu sistem bileşenlerinin, çalışma prensiplerinin ve işlemlerde etkili faktörlerin de değerlendirildiği bu makalede özellikle son yıllarda gerçekleştirilen, her iki yöntemin bir arada kullanıldığı ve karşılaştırıldığı çalışmalar ele alınmıştır. Püskürtmeli kurutma ve dondurarak kurutma işlemlerinin ve kurutma yardımcı maddelerinin elde edilen toz ürünlerin verim, higroskopisite, nem içeriği, yapışkanlık, renk, çözünürlük, camsı geçiş sıcaklığı, yığın yoğunluğu, mikroyapı, elektron mikroskobu altındaki görünüm, antioksidan kapasite, antosiyanin ve toplam karotenoit içeriği gibi özellikleri üzerinde etkili oldukları anlaşılmaktadır.

Anahtar Kelimeler

Biyoaktif toz ürünler , Camsı geçiş sıcaklığı , Mikroenkapsülasyon , Toz gıda üretimi , Fonksiyonel toz ürünler , atık değerlendirme

Destekleyen Kurum

TÜBİTAK

Proje Numarası

217O066

Teşekkür

Yazarlar olarak TÜBİTAK Araştırma Destek Programları Başkanlığına (Proje No: 217O066) teşekkür ederiz.

Kaynakça

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