Production of banana powder using foam-mat drying: influence of ovalbumin concentrations on structural, physicochemical and computational characterization

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-10-29 DOI:10.1007/s11694-024-02952-6

Reza Kamali, Saeed Dadashi, Jalal Dehghannya, Hossein Ghaffari

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引用次数: 0

Abstract

Development of improved drying strategies is necessary to enhance qualitative characteristics of food powders. This study aimed to investigate impact of egg white (ovalbumin) concentrations on properties of banana powder produced using foam-mat drying. Increase in ovalbumin concentrations reduced foam density and bulk density of powders and increased overrun, porosity and stability of foams as well as absolute density, intra-granular porosity and water solubility of powders. Field-emission scanning electron microscopy showed that increase in ovalbumin concentrations from 1 to 2% decreased surface shrinkage and increased sticking of particles to one another. At a moisture content of 0.04 (dry basis) and ovalbumin concentrations of 1, 2 and 3%, glass transition temperature (T_g) of the powders were 60.60, 54.38 and 62.73 °C, respectively. Simulation results illustrated homogeneous distributions of moisture and temperature during drying. Overall, the results showed that banana powder could be produced with significant increase in various quality properties using foam-mat drying with a better product formulation.

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利用泡沫垫干燥法生产香蕉粉：卵清蛋白浓度对结构、理化和计算特性的影响

要提高食品粉末的质量特性，就必须开发改进的干燥策略。本研究旨在探讨蛋清（卵清蛋白）浓度对使用泡沫垫干燥法生产的香蕉粉特性的影响。卵清蛋白浓度的增加降低了粉末的泡沫密度和体积密度，增加了泡沫的溢出率、孔隙率和稳定性，以及粉末的绝对密度、粒内孔隙率和水溶性。场发射扫描电子显微镜显示，卵清蛋白浓度从 1% 增加到 2% 会减少表面收缩，增加颗粒之间的粘连。当水分含量为 0.04（干基），卵清蛋白浓度为 1%、2% 和 3%时，粉末的玻璃化转变温度（Tg）分别为 60.60、54.38 和 62.73 °C。模拟结果表明，干燥过程中水分和温度分布均匀。总之，研究结果表明，采用泡沫垫干燥法生产香蕉粉，可显著提高香蕉粉的各种质量特性，并获得更好的产品配方。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.