Topaklanma önleyici maddelerin içime hazır kahvenin depolama sırasında toz akış özelliklerine etkisi

Yıl 2024, , 258 - 266, 21.06.2024

Duygu Aslan Türker , Meryem Göksel Saraç , Mahmut Dogan

https://doi.org/10.29050/harranziraat.1372394

Cited By: 1

Öz

Topaklanma önleyici ajanlar toz ürün formülasyonlarında kekleşmeyi önleme ve tüketici tercihlerini olumlu yönde etkileme amaçlarıyla kullanılmaktadır. Bu çalışmada tüketimi oldukça fazla olan içime hazır toz kahve karışımları tercih edilmiş ve ürün formülasyonlarına silikon dioksit (SiO2), maltodekstrin (MD), gliserol monostearat (GMS), trikalsiyum fosfat (TCP) katkı maddeleri topaklanma önleyici ajanlar olarak eklenmiştir. Elde edilen toz karışım kahve çeşitleri ve kontrol grubu kahve örneğinin 1.,15.,30.,45.,60.,75 ve 90. günlerde kekleşme, kohezyon ve toz akış hızı bağımlılık (PFSD) testleri yapılmış ve Taramalı Elektron Mikroskobu (SEM) görüntüleri alınmıştır. Bu sayede topaklanma önleyici ajanların depolama süreçlerinde hazır toz kahve ürününde gösterdikleri performanslar tespit edilmiştir. Çalışma sonunda topaklanma önleyici ajanların depolama sürecinde gösterdiği toz akış özelliklerinin farklı olduğu belirlenmiştir. Kontrol kahve örneğinin depolama süresi boyunca ortalama kek gücü değeri 93.90-159.63 g mm aralığında belirlenirken MD örneğinde hiç kekleşme gözlenmemiştir. Örneklerim SEM görüntüleme sonuçları da toz akış ölçüm değerleri ile benzerlik göstermektedir.

Anahtar Kelimeler

Topaklanma önleyici ajan, içmeye hazır kahve, toz akış, kekleşme

The influence of anti-caking agents on powder flow properties of ready-to-drink coffee during storage

Öz

Anti-caking agents are used in powder product formulations to prevent caking and to positively influence consumer preferences. In this study, ready-to-drink coffees, which are highly consumed were preferred and silicon dioxide (SiO2), maltodextrin (MD), glycerol monostearate (GMS), tricalcium phosphate (TCP) additives were added to the product formulations as anti-caking agents. Caking, cohesion and powder flow rate dependence (PFSD) tests were carried out on the 1st, 15th, 30th, 30th, 45th, 60th, 75th and 90th days and Scanned Electron Microscope (SEM) images were taken. In this way, the performances of anti-caking agents on instant coffee powder products during storage processes were determined. At the end of the study, it was determined that the powder flow properties of the anti-caking agents during the storage process were different. While the mean cake strength value of the control coffee sample was determined in the range of 93.90-159.63 g mm during the storage period, no caking was observed in the MD sample. The SEM imaging results of the samples are similar to the powder flow measurement values.

Anahtar Kelimeler

Anti-caking agent, ready-to-drink coffee, powder flow, caking

Kaynakça

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