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PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Yıl 2018, Cilt: 43 Sayı: 2, 197 - 210, 16.02.2018
https://doi.org/10.15237/gida.GD17101

Öz

Bu çalışmada püskürtmeli-dondurarak kurutma (PDK)
işleminin maltodekstrinin nem içeriği, su aktivitesi, renk, yığın ve partikül
özellikleri üzerine etkisinin belirlenmesi amacıyla maltodekstrin çözeltisi
ultrasonik nozul (48 kHz) kullanılarak, sabit bir besleme debisi ile (8 ml/dak)
sıvı azot üzerine püskürtülmüş ve dondurulan örnekler farklı plaka sıcaklığı
(25-45ºC) ve kurutma sürelerinde (6-16 saat) kurutulmuştur. PDK işleminde
kurutma koşullarının toz ürünün fiziksel özellikleri üzerine etkisi
istatistiksel olarak yanıt yüzey-kontur grafikleri ve ANOVA analizi ile
saptanmıştır. Sonuç olarak, PDK işlem koşullarının nem içeriği,
b
değeri, yığın ve sıkıştırılmış yoğunluk ile akabilirlik üzerine istatistiksel
olarak anlamlı bir etkisinin olduğu belirlenmiştir.
L ve a
değerleri ile dağılabilirlik üzerine sadece kurutma süresinin, partikül
yoğunluğu ve porozite üzerine ise sadece plaka sıcaklığının etkisinin
istatistiksel olarak anlamlı olduğu tespit edilmiştir. Ayrıca, PDK işlemi ile
küresel ve yüzeyinde düzgün dağılımlı porlar bulunan partiküller elde
edilmiştir. 

Kaynakça

  • Al-Kahtani, H.A., Hassan, B.H. (1990). Spray drying of roselle (Hibiscussabdariffa l.) extract. J Food Sci, 55(4): 1073-1076.
  • Anandharamakrishnan, C., Rielly, C.D., Stapley, A.G.F. (2010). Spray-freeze drying of whey proteins at sub-atmospheric pressures. Dairy Sci Technol, 90(2-3): 321-334.
  • Barbosa-Canovas, G.V. (ed.), Ortega-Rivas, E., Juliano, P., Yan, H. (2005). Food powders: Physical properties, processing, and functionality. Kluwer Academic/Plenum Publishers, New York, 372p.
  • Beristain, C.I., Azuara, E., Vernon‐Carter, E.J. (2002). Effect of water activity on the stability to oxidation of spray‐dried encapsulated orange peel oil using mesquite gum (Prosopis juliflora) as wall material. J Food Sci, 67(1): 206-211.
  • Bhandari, B.R., D’Arcy, B.R., Padukka, I., 1999. Encapsulation of lemon oil by paste method using β-cyclodextrin: Encapsulation efficiency and profile of oil volatiles. J Agric Food Chem, 47: 5194-5197.
  • Bhandari, B.R., Datta, N., Howes, T. (1997). Problems associated with spray drying of sugar-rich foods. Dry Technol, 15(2): 671-684.
  • Botrel, A.D., Borges, S.V., Fernandes, R.V.B., Viana, A.D., Costa, J.M.G., Marques, G.R. (2012). Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil. Int J Food Sci Tech, 47(11): 2289-2296.
  • Cano-Chauca, M., Stringheta, P.C., Ramos, A.M., Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder spray drying and ıts functional characterization. Innov Food Sci Emerg, 6: 420-428.
  • Carr, R.L. (1965). Evaluating flow properties of solids. Chem Eng, 72: 163-168.
  • Christensen, K.L., Pedersen, G.P., Kristensen, H.G. (2001). Preparation of redispersible dry emulsions by spray drying. Int J Pharm, 212(2): 187-194.
  • Costantino, H.R., Firouzabadian, L., Hogeland, K., Wu, C., Beganski, C., Carrasquillo, K.G., Tracy, M.A. (2000). Protein spray-freeze drying. Effect of atomization conditions on particle size and stability. Pharm Res, 17(11), 1374-1382.
  • Fang, Y., Selomulya, C., Chen, D. (2008). On measurement of food powder reconstitution properties. Dry Technol, 26: 13-14.
  • Filkova I., Huang L.X., Mujumdar A.S. (2006). Industrial spray drying systems. In: Handbook of Industrial Drying, Edited by A.S. Mujumdar, Mercel Dekker, New York, pp. 215-254.
  • Goula, A. M., Adamopoulos, K. G., Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Dry Technol, 22, 1129−1151.
  • Hausner, H.H. (1967). Friction conditions in a mass of metal powder. Int J Powder Metallurgy, 3: 7-13.
  • Heinzelmann, K., Franke, K., Jensen, B., Haahr, A.M. (2000). Protection of fish oil from oxidation by microencapsulation using freeze‐drying techniques. Eur J Lipid Sci Tech, 102(2): 114-121.
  • Her, J.Y., Song, C.S., Lee, S.J., Lee, K.G. (2010). Preparation of kanamycin powder by an optimized spray freeze-drying method. Powder Technol, 199: 159-164.
  • Hogan, S.A., McNamee, B.F., O’Riordan, E.D., O’Sullivan, M. (2001). Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends. Int Dairy J, 11(3): 37-144.
  • Hogekamp, S., Schubert, H. (2003). Rehydration of food powders. Food Sci Technol Int, 9(3): 223-235.
  • Hui, Y.H. (ed.), Nip, W.K., Nollet, L.M., Paliyath, G., Simpson, B.K. (2006). Food biochemistry and food processing. Blackwell Publishing Professional, 2121 State Avenue, Ames, Iowa 50014, USA, 769p.
  • Ishwarya S.P., Anandharamakrishnan, C., Stapley A.G.F. (2015). Spray-freeze drying - A novel process for the drying of foods and bioproducts. Trends Food Sci Tech, 41: 161-181.
  • Ishwarya, S. P., Anandharamakrishnan, C. (2015). Spray-freeze-drying approach for soluble coffee processing and its effect on quality characteristics, J Food Eng, 149: 171-180.
  • Jaya, S., Das, H. (2004). Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. J Food Eng, 63: 125-134.
  • Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of ınstant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng, 84: 194-195.
  • Karthik, P., Anandharamakrishnan, C. (2013). Microencapsulation of docosahexaenoic acid by spray-freeze drying method and comparison of its stability with spray-drying and freeze-drying methods. Food Bioprocess Tech, 6(10): 2780-2790.
  • Kim, E. H.-J., Chen, X. D., Pearce, D. (2002). Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloid Surface B, 26: 197–212.
  • Koç, M., Koç, B., Ertekin-Kaymak, F. (2011). Toz gıdaların fiziksel karakterizasyon özellikleri. Akademik Gıda, 9(4): 60-70.
  • Koç, M., Sakin, M., Ertekin, F.K. (2010). Mikroenkapsülasyon ve gıda teknolojisinde kullanımı. PAJES, 16(1): 77-86.
  • Kumar, P. Mishra, H.N. (2004). Yogurt powder—A review of process technology, storage and utilization. Food Bioprod Process, 82 (2): 133–142.
  • Leuenberger, H. (2002). Spray-freze drying – The process of choice for low water soluble drugs, J Nanopart Res, 4(1-2): 111-119.
  • Lopez-Quiroga, E., Antelo, L.T., Alonso, A.A. (2012). Time-scale modeling and optimal control of freeze–drying. J Food Eng, 111(4): 655-666.
  • Madene, A., Jacquot, M., Scher, J., Desobry, S. (2006). Flavour encapsulation and controlled release–a review. Int J Food Sci Tech, 41(1): 1-21.
  • McNamee, B.F., O'Riorda, E.D., O'Sullivan, M. (1998). Emulsification and microencapsulation properties of gum arabic. J Agric Food Chem, 46(11): 4551-4555.
  • Pedersen, G.P., Fäldt, P., Bergenståhl, B., Kristensen, H.G., 1998. Solid state characterisation of a dry emulsion: A potential drug delivery system. Int J Pharm, 171(2): 257-270.
  • Pisecky, J.(ed.). (1997). Handbook of Milk Powder Manufacture. Niro A/S, Copenhagen Denmark.
  • Rahmati, R.M., Vatanara, A., Parsian, A.R., Gilani, K., Khosravi, K.M., Darabi, M., Najafabadi, A.R. (2013). Effect of formulation ingredients on the physical characteristics of salmeterol xinafoate microparticles tailored by spray-freeze drying. Adv Powder Technol, 24: 36–42.
  • Ratti, C. (2001). Hot air and freeze-drying of high-value foods: a review. J Food Eng, 49: 311-319.
  • Rogers, S., Wu, W.D., Saunders, J., Chen, X.D. (2008). Characteristics of milk powders produced by spray-freeze drying. Dry Technol, 26(4): 404-412.
  • Schiffter, H., Condliffe, J., Vonhoff, S. (2010). Spray-freeze drying of nanosuspensions: The manufacture of insulin particles for needle-free ballistic powder delivery. J R Soc Interface, 7(4): 483-500.
  • Vojdani, F. (1996). Solubility. In: Methods of testing protein functionality, Edited by G.M Hall, Springer Science & Business Media, pp.11-60.

EFFECT OF SPRAY-FREEZE DRYING PROCESS ON PHYSICAL PROPERTIES OF MALTODEXTRIN

Yıl 2018, Cilt: 43 Sayı: 2, 197 - 210, 16.02.2018
https://doi.org/10.15237/gida.GD17101

Öz

In this study, to determine the
effect of spray-freeze drying (SFD) on physical properties of maltodextrin such
as moisture content, water activity, color, bulk and particle properties,
maltodextrin solutions were sprayed into liquid nitrogen using ultrasonic
nozzle (48 kHz) with a constant flow rate (8 ml/min) and the frozen samples
were dried at different shelf temperatures (25-45°C) and different drying times
(6-16 hours). The effects of SFD on physical properties of the powder were
investigated statistically using response surface-contour graphs and ANOVA. As
a result, the effects of SFD conditions on moisture,
b value, bulk
density, tapped density and flowability have been determined significant,
statistically. Drying time was significant for the
L and a values,
and dispersibility; however, the effect of shelf temperature was significant
for the particle density and porosity, statistically. Furthermore, the
particles in spherical shape and having uniformly distributed pores on the
surface were obtained.

Kaynakça

  • Al-Kahtani, H.A., Hassan, B.H. (1990). Spray drying of roselle (Hibiscussabdariffa l.) extract. J Food Sci, 55(4): 1073-1076.
  • Anandharamakrishnan, C., Rielly, C.D., Stapley, A.G.F. (2010). Spray-freeze drying of whey proteins at sub-atmospheric pressures. Dairy Sci Technol, 90(2-3): 321-334.
  • Barbosa-Canovas, G.V. (ed.), Ortega-Rivas, E., Juliano, P., Yan, H. (2005). Food powders: Physical properties, processing, and functionality. Kluwer Academic/Plenum Publishers, New York, 372p.
  • Beristain, C.I., Azuara, E., Vernon‐Carter, E.J. (2002). Effect of water activity on the stability to oxidation of spray‐dried encapsulated orange peel oil using mesquite gum (Prosopis juliflora) as wall material. J Food Sci, 67(1): 206-211.
  • Bhandari, B.R., D’Arcy, B.R., Padukka, I., 1999. Encapsulation of lemon oil by paste method using β-cyclodextrin: Encapsulation efficiency and profile of oil volatiles. J Agric Food Chem, 47: 5194-5197.
  • Bhandari, B.R., Datta, N., Howes, T. (1997). Problems associated with spray drying of sugar-rich foods. Dry Technol, 15(2): 671-684.
  • Botrel, A.D., Borges, S.V., Fernandes, R.V.B., Viana, A.D., Costa, J.M.G., Marques, G.R. (2012). Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil. Int J Food Sci Tech, 47(11): 2289-2296.
  • Cano-Chauca, M., Stringheta, P.C., Ramos, A.M., Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder spray drying and ıts functional characterization. Innov Food Sci Emerg, 6: 420-428.
  • Carr, R.L. (1965). Evaluating flow properties of solids. Chem Eng, 72: 163-168.
  • Christensen, K.L., Pedersen, G.P., Kristensen, H.G. (2001). Preparation of redispersible dry emulsions by spray drying. Int J Pharm, 212(2): 187-194.
  • Costantino, H.R., Firouzabadian, L., Hogeland, K., Wu, C., Beganski, C., Carrasquillo, K.G., Tracy, M.A. (2000). Protein spray-freeze drying. Effect of atomization conditions on particle size and stability. Pharm Res, 17(11), 1374-1382.
  • Fang, Y., Selomulya, C., Chen, D. (2008). On measurement of food powder reconstitution properties. Dry Technol, 26: 13-14.
  • Filkova I., Huang L.X., Mujumdar A.S. (2006). Industrial spray drying systems. In: Handbook of Industrial Drying, Edited by A.S. Mujumdar, Mercel Dekker, New York, pp. 215-254.
  • Goula, A. M., Adamopoulos, K. G., Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Dry Technol, 22, 1129−1151.
  • Hausner, H.H. (1967). Friction conditions in a mass of metal powder. Int J Powder Metallurgy, 3: 7-13.
  • Heinzelmann, K., Franke, K., Jensen, B., Haahr, A.M. (2000). Protection of fish oil from oxidation by microencapsulation using freeze‐drying techniques. Eur J Lipid Sci Tech, 102(2): 114-121.
  • Her, J.Y., Song, C.S., Lee, S.J., Lee, K.G. (2010). Preparation of kanamycin powder by an optimized spray freeze-drying method. Powder Technol, 199: 159-164.
  • Hogan, S.A., McNamee, B.F., O’Riordan, E.D., O’Sullivan, M. (2001). Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends. Int Dairy J, 11(3): 37-144.
  • Hogekamp, S., Schubert, H. (2003). Rehydration of food powders. Food Sci Technol Int, 9(3): 223-235.
  • Hui, Y.H. (ed.), Nip, W.K., Nollet, L.M., Paliyath, G., Simpson, B.K. (2006). Food biochemistry and food processing. Blackwell Publishing Professional, 2121 State Avenue, Ames, Iowa 50014, USA, 769p.
  • Ishwarya S.P., Anandharamakrishnan, C., Stapley A.G.F. (2015). Spray-freeze drying - A novel process for the drying of foods and bioproducts. Trends Food Sci Tech, 41: 161-181.
  • Ishwarya, S. P., Anandharamakrishnan, C. (2015). Spray-freeze-drying approach for soluble coffee processing and its effect on quality characteristics, J Food Eng, 149: 171-180.
  • Jaya, S., Das, H. (2004). Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. J Food Eng, 63: 125-134.
  • Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of ınstant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng, 84: 194-195.
  • Karthik, P., Anandharamakrishnan, C. (2013). Microencapsulation of docosahexaenoic acid by spray-freeze drying method and comparison of its stability with spray-drying and freeze-drying methods. Food Bioprocess Tech, 6(10): 2780-2790.
  • Kim, E. H.-J., Chen, X. D., Pearce, D. (2002). Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloid Surface B, 26: 197–212.
  • Koç, M., Koç, B., Ertekin-Kaymak, F. (2011). Toz gıdaların fiziksel karakterizasyon özellikleri. Akademik Gıda, 9(4): 60-70.
  • Koç, M., Sakin, M., Ertekin, F.K. (2010). Mikroenkapsülasyon ve gıda teknolojisinde kullanımı. PAJES, 16(1): 77-86.
  • Kumar, P. Mishra, H.N. (2004). Yogurt powder—A review of process technology, storage and utilization. Food Bioprod Process, 82 (2): 133–142.
  • Leuenberger, H. (2002). Spray-freze drying – The process of choice for low water soluble drugs, J Nanopart Res, 4(1-2): 111-119.
  • Lopez-Quiroga, E., Antelo, L.T., Alonso, A.A. (2012). Time-scale modeling and optimal control of freeze–drying. J Food Eng, 111(4): 655-666.
  • Madene, A., Jacquot, M., Scher, J., Desobry, S. (2006). Flavour encapsulation and controlled release–a review. Int J Food Sci Tech, 41(1): 1-21.
  • McNamee, B.F., O'Riorda, E.D., O'Sullivan, M. (1998). Emulsification and microencapsulation properties of gum arabic. J Agric Food Chem, 46(11): 4551-4555.
  • Pedersen, G.P., Fäldt, P., Bergenståhl, B., Kristensen, H.G., 1998. Solid state characterisation of a dry emulsion: A potential drug delivery system. Int J Pharm, 171(2): 257-270.
  • Pisecky, J.(ed.). (1997). Handbook of Milk Powder Manufacture. Niro A/S, Copenhagen Denmark.
  • Rahmati, R.M., Vatanara, A., Parsian, A.R., Gilani, K., Khosravi, K.M., Darabi, M., Najafabadi, A.R. (2013). Effect of formulation ingredients on the physical characteristics of salmeterol xinafoate microparticles tailored by spray-freeze drying. Adv Powder Technol, 24: 36–42.
  • Ratti, C. (2001). Hot air and freeze-drying of high-value foods: a review. J Food Eng, 49: 311-319.
  • Rogers, S., Wu, W.D., Saunders, J., Chen, X.D. (2008). Characteristics of milk powders produced by spray-freeze drying. Dry Technol, 26(4): 404-412.
  • Schiffter, H., Condliffe, J., Vonhoff, S. (2010). Spray-freeze drying of nanosuspensions: The manufacture of insulin particles for needle-free ballistic powder delivery. J R Soc Interface, 7(4): 483-500.
  • Vojdani, F. (1996). Solubility. In: Methods of testing protein functionality, Edited by G.M Hall, Springer Science & Business Media, pp.11-60.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Diğer ID GD17101
Bölüm Makaleler
Yazarlar

Hilal İşleroğlu

Banu Koç

İzzet Türker Bu kişi benim

Yayımlanma Tarihi 16 Şubat 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 43 Sayı: 2

Kaynak Göster

APA İşleroğlu, H., Koç, B., & Türker, İ. (2018). PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda, 43(2), 197-210. https://doi.org/10.15237/gida.GD17101
AMA İşleroğlu H, Koç B, Türker İ. PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ. GIDA. Şubat 2018;43(2):197-210. doi:10.15237/gida.GD17101
Chicago İşleroğlu, Hilal, Banu Koç, ve İzzet Türker. “PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 43, sy. 2 (Şubat 2018): 197-210. https://doi.org/10.15237/gida.GD17101.
EndNote İşleroğlu H, Koç B, Türker İ (01 Şubat 2018) PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda 43 2 197–210.
IEEE H. İşleroğlu, B. Koç, ve İ. Türker, “PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ”, GIDA, c. 43, sy. 2, ss. 197–210, 2018, doi: 10.15237/gida.GD17101.
ISNAD İşleroğlu, Hilal vd. “PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 43/2 (Şubat 2018), 197-210. https://doi.org/10.15237/gida.GD17101.
JAMA İşleroğlu H, Koç B, Türker İ. PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ. GIDA. 2018;43:197–210.
MLA İşleroğlu, Hilal vd. “PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda, c. 43, sy. 2, 2018, ss. 197-10, doi:10.15237/gida.GD17101.
Vancouver İşleroğlu H, Koç B, Türker İ. PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ. GIDA. 2018;43(2):197-210.

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