苹果汁干燥液滴的动力学特性及其与乳蛋白的合成

K. Maletska, L.Yu. Avdieieva, T.Ya. Turchyna, A. Makarenko
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摘要

近年来,食品工业对天然水果和浆果原料的浓缩物和干粉的需求不断增长。喷雾干燥是一种被广泛用于增加食品保质期的方法。然而,用喷雾法从澄清的、未澄清的果汁和有果肉的果汁中获得干浓缩物有一定的困难。这是因为苹果汁和苹果汁含有一种复合的有机酸(苹果酸、柠檬酸等)和大量的简单碳水化合物。这些物质是干燥室内加热空气中干燥颗粒粘塑性状态的主要因素。在喷雾干燥机的腔室中干燥的物料的热塑性(粘接)特性和干燥粉末状态下的吸湿性使其及时从腔室中取出、分离、卸载和储存的条件复杂化。因此,这些性质的存在恶化了干粉的感官和物理化学特性,降低了产品收率,也使干燥设备的操作条件复杂化。使用各种类型的结构添加剂,其中包括各种来源的蛋白质产品,有助于改善干燥条件。本研究的目的是研究苹果汁滴剂和乳蛋白组成物的脱水动力学特性,以确定其作为结构添加剂用于以苹果汁为基础的粉状保健品喷雾制备的可行性。研究结果表明,采用脱脂乳蛋白和浓缩乳清蛋白的复合物作为结构添加剂是方便的。事实证明,它们的使用改善了干燥过程中材料的结构和导汽性能,因此有可能以最小的最终水分获得粉末产品,同时保留有价值的生物活性成分。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
KINETIC CHARACTERISTICS OF DRYING DROPLETS OF APPLE JUICE AND COMPOSITIONS BASED ON THEM WITH MILK PROTEINS
Recently, the demand for concentrates and dry powders from natural fruit and berry raw materials has been growing in the food industry. Spray drying is a method that is widely used to increase the shelf life of food products. However, obtaining dry concentrates from clarified, unclarified juices, as well as juices with pulp, by the spraying method has certain difficulties. This is due to the fact that apple juices and purees contain a complex of organic acids (malic, citric, etc.) in combination with a large number of simple carbohydrates. These substances are the main factors of the viscoplastic state of the dried particles in the heated air in the drying chamber. Thermoplastic (adhesive) properties of the material to be dried in the chamber of the spray dryer and hygroscopic in the state of dried powders complicate the conditions for their timely removal from the chamber, separation, unloading, and storage. As a result, the presence of such properties worsens the organoleptic and physicochemical characteristics of dry powders, reduces product yield, and also complicates the operating conditions of drying equipment. The use of structuring additives of various types, which include protein products of various origins, contributes to the improvement of drying conditions. The aim of the work was to study the kinetic characteristics of dehydration of drops of apple juice and compositions with milk proteins in order to determine the feasibility of their use as structuring additives for the preparation of powdered health products based on apple juice by spraying. The research results showed the expediency of using a complex of skim milk proteins and whey protein concentrate as structuring additives. It has been proven that their use improves the structuring and vapor-conducting properties of the material during drying, due to which it is possible to obtain powder products with minimal final moisture while preserving valuable bioactive components.  
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