Pyrodextrin powder production from sorghum beer residue: optimisation of spray drying parameters for improved conservation properties.

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
María Agostina Bianchi, Laura Cecilia Gómez Pamies, María Del Rosario Acquisgrana, María Mercedes Lataza Rovaletti, Fernanda Micaela Quiroga, Pablo Daniel Ribotta, Diego Libkind Frati, Elisa Inés Benítez
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引用次数: 0

Abstract

Pyrodextrins are polysaccharides with the potential to be used as food additives, standing out for their nutritional interest associated with their behaviour as soluble dietary fiber. Being isolated from a gluten-free cereal, it is possible to add them to products suitable for individuals with coeliac disease. In the present study, the impact of the spray drying process of sorghum pyrodextrins obtained by pyroconversion of beer mashing residues, is investigated. The operating conditions for laboratory-scale drying are optimised to produce a stable powdered material for storage. The response surface methodology was used for different drying air inlet temperatures (150-250 °C), feed flow rates (20-80%) and drying airflow rates (20-80%). To characterise the spray-dried sorghum pyrodextrins, their water activity, moisture content, colour, particle size distribution and glass transition temperature were analysed. It was verified that the operational variables evaluated had an impact on the characteristic parameters of sorghum pyrodextrin powders. The optimal drying conditions determined a drying air temperature of 181.9 °C, feed flow rate at 23% and drying airflow rate at 78%, allowing powders with stability suitable for conservation to be obtained. The utilisation of a substantial waste from another process enhances efficiency and contributes to sustainability.

高粱啤酒渣制焦糊精粉:优化喷雾干燥参数以提高保存性能。
焦糊精是一种多糖,具有用作食品添加剂的潜力,其作为可溶性膳食纤维的行为与其营养价值相关。从无麸质谷物中分离出来,可以将它们添加到适合乳糜泻患者的产品中。本文研究了啤酒醪渣热转化所得高粱焦糊精喷雾干燥工艺的影响。优化了实验室规模干燥的操作条件,以生产稳定的粉末材料用于存储。响应面法用于不同的干燥空气入口温度(150-250°C)、进料流量(20-80%)和干燥气流速率(20-80%)。对喷雾干燥高粱焦糊精的水活度、水分含量、颜色、粒度分布和玻璃化转变温度进行了表征。结果表明,所评价的操作变量对高粱焦糊精粉的特性参数有影响。最佳干燥条件为:干燥空气温度为181.9℃,进料流量为23%,干燥气流为78%,可获得稳定性适合保存的粉体。利用另一个过程产生的大量废物可提高效率并有助于可持续发展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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