PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2018, Volume: 43 Issue: 2, 197 - 210, 16.02.2018

Hilal İşleroğlu , Banu Koç , İzzet Türker

https://doi.org/10.15237/gida.GD17101

Cited By: 1

Abstract

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. 

Keywords

Püskürtmeli-dondurarak kurutma, maltodekstrin, yığın ve partikül özellikleri, morfoloji, kekleşme

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

Abstract

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.

Keywords

Spray-freeze drying, maltodextrin, bulk and particle properties, morphology, caking

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