THE EFFECTS OF DRYING AGENTS ON PROPERTIES OF FREEZE DRIED CHERRY LAUREL POWDERS

Yıl 2018, Cilt: 43 Sayı: 3, 461 - 475, 23.04.2018

Meryem Talih , Safiye Nur Dirim

https://doi.org/10.15237/gida.GD17109

Cited By: 4

Öz

In this study, the aim was drying of cherry
laurel puree containing drying agents in different concentrations and to
determine the properties of the obtained powders. Gum arabic, whey powder and
maltodextrin were added to puree with the ratio of 5, 15 and 25% (w/w, dry
basis, db) and dried in a vacuum freeze drier. The moisture content and water
activity values of the plain powder were measured as 7.71% and 0.250,
respectively, and the minimum moisture content and water activity values were
3.16% (25% maltodextrin) and 0.220 (25%gum arabic) respectively. The bulk and
tapped density values ranged between 99.75-242.85kg/m³ and
136.06-329.11kg/m³. The lowest wettability time was 2.82s and the
highest was 35.47s. The dispersibility and hygroscopicity values of the powders
are changing between 66.05-82.42% and 2.05-7.17% respectively. The
morphological inspection showed that the cherry laurel powders had flake shape
the powders with maltodextrin had the smoothest surface. 

Anahtar Kelimeler

Cherry laurel, freeze drying, drying agents, powder properties, morphological inspection

KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ

Öz

Bu çalışmada, farklı konsantrasyonlarda kurutma yardımcı
maddeleri içeren taflan püresinin dondurularak kurutulması ve elde edilen
taflan tozlarının özelliklerinin belirlenmesi hedeflenmiştir. Bu amaçla; taflan
püresine gam arabik, peyniraltı suyu tozu ve maltodekstrin (%5, 15 ve 25m/m,
km’de) ilave edilerek, dondurarak kurutucuda kurutulmuştur. Katkısız taflan
tozunun nem içeriği %7.71 ve su aktivitesi değeri 0.250 olarak belirlenmiş;
katkılı tozlarda ise en düşük nem içeriği %25 maltodekstrin katkılı (%3.16), en
düşük su aktivitesi değeri ise %25 gam arabik katkılı (0.220) taflan tozlarında
ölçülmüştür. Yığın ve sıkıştırılmış yığın yoğunluğu değerleri sırasıyla
99.75-242.85kg/m³ ve 136.06-329.11kg/m³ aralığında
değişmiştir. Taflan tozlarında en düşük ıslanabilirlik süresinin 2.82sn, en
yüksek sürenin ise 35.47sn olduğu gözlenmiştir. Taflan tozlarının
dağılabilirlik ve higroskopite değerleri sırasıyla %66.05-82.42 ve %2.05-7.17
arasında değişmektedir. Taflan tozlarının morfolojisi incelendiğinde, plaka
şeklinde oldukları ve maltodekstrin katkılı örneğin en pürüzsüz yapıda olduğu
belirlenmiştir.

Anahtar Kelimeler

Taflan, dondurarak kurutma, kurutma yardımcı maddeleri, toz ürün özellikleri, morfolojik yapı

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