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تأثیر شرایط خشک کردن پاششی بر ویژگیهای فیزیکیشیمیایی، عملکردی و بازده تولید پودر عصاره مالت | ||
پژوهش های صنایع غذایی | ||
مقاله 7، دوره 27، شماره 2، تیر 1396، صفحه 75-90 اصل مقاله (1.6 M) | ||
نوع مقاله: مقاله پژوهشی | ||
نویسندگان | ||
سیدهادی پیغمبردوست* ؛ خشایار سرابندی | ||
گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز | ||
چکیده | ||
در این مطالعه، تأثیر پارامترهای مختلفی نظیر دمای هوای ورودی خشک کن و غلظت مالتودکسترین بر بازده تولید، خواص فیزیکیشیمیایی، عملکردی و بازده تولید پودر عصاره مالت خشک شده به روش پاششی مورد بررسی قرار گرفت. فرآیند تولید با استفاده از یک خشککن پاششی در مقیاس پایلوت انجام شد. دمای هوای ورودی و غلظت مالتودکسترین متغیرهای فرآیند بودند، بدین ترتیب که از مالتودکسترین (20-18DE=) بهعنوان کمک خشککن در غلظتهای (w/w) 20،30 و 40% براساس وزن عصاره مالت و دمای هوای ورودی (140، 160 و C˚180) و بصورت همسو با محلول خوراک برای خشک کردن استفاده گردید. در همه آزمونها، دور اتمایزر، سرعت جریان خوراک، دمای خوراک و فشار هوای نازل به ترتیب در rpm18000، ml/min10، C˚1±30 و 1/0±4 بار ثابت نگاه داشته شدند. نتایج نشان داد که با افزایش دمای هوای ورودی و غلظت مالتودکسترین، بازده تولید پودر، اندازه ذرات و تخلخل افزایش، در حالیکه از مقدار رطوبت، فعالیت آبی، دانسیته توده، دانسیته حاصل از ضربه، ذره، جاذبالرطوبه بودن و رنگ پودرها کاسته شد. در مجموع، دمای هوای ورودی بالاتر موجب افزایش انحلالپذیری پودرها گردید اما با افزایش غلظت مالتودکسترین، این مقدار کاهش یافت. نهایتأ دمای هوای C˚180 و غلظت 40% مالتودکسترین بهترین تأثیر را از نظر بازده مناسب، خواص فیزیکوشیمیایی و عملکردی قابل قبول بر تولید پودر عصاره مالت میگذارد. | ||
کلیدواژهها | ||
بازده تولید؛ خشک کردن پاششی؛ خواص فیزیکیشیمیایی؛ پودرعصاره مالت؛ مالتودکسترین | ||
مراجع | ||
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