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

Year 2018, Volume: 43 Issue: 3, 461 - 475, 23.04.2018
https://doi.org/10.15237/gida.GD17109

Abstract

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/m
3 and
136.06-329.11kg/m
3. 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. 

References

  • Akyıldız, A., Polat, S., Ağçam, E. (2017). Konveksiyonel ve dondurarak kurutma yöntemlerinin karpuzun bazı kalite özelliklerine etkisi. Gıda 42 (2): 169-176.
  • AOAC, (2000). Official methods of analysis (17th ed.). Gaithersburg, MD, USA: Association of Official Analytical Chemists.
  • Ayaz, F. A., Kadıoğlu, A., Reunanen, M., Var, M. (1997). Phenolic acid and fatty acid composition in the fruits of Laurocerasus officinalis Roem. and its cultivars. Journal of Food Composition and Analysis, 10: 350–357.
  • Baytop, T. (2001). Therapy with Medicinal Plants in Turkey (Past and Present), 1st ed.;Istanbul University: Istanbul, Turkey, 178-249.
  • Cai, Y.Z., Corke, H. (2000). Production and properties of spray-dried amaran thus betacyanin pigments. Journal of Food Science 65(6): 1248- 1252.
  • Chegini, G.R., Ghobadian B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology 23: 657–668.
  • Çalışkan, G., Dirim, S.N., (2013). Thee ffects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food and Bioproducts Processing 91: 539–548.
  • Çalışkan, G., Ergün, K., Dirim, S.N. (2015). Freeze Drying of Kiwi (Actinidia deliciosa) Puree and the Powder Properties. Ital. J. Food Sci. 27:385-396.
  • Çalışkan, G., Dirim, S.N., (2016). The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders. Powder Technology 287: 308–314.
  • Demirhan, E., Özbek, B., (2011). Color change kinetics of celery leaves undergoing microwave drying. Chemical Engineering Communications 198(10): 1189-1205.
  • Dirim, S.N., Sakin-Yılmazer, M., Di Pinto, D., Kaymak-Ertekin, F. (2014). Yoghurt with candied chestnut: freeze drying, physical, and rheological behaviour. Journal Food Science Technology 51 (12): 3949–3955.
  • Ergüney, E., Gülsünoğlu, Z., Fıratgil-Durmuş, E., Kılıç-Akyılmaz, M. (2015). Karayemiş Tozu Fiziksel Özelliklerinin İyileştirilmesi. Akademik Gıda 13(2):108-114.
  • Eun, J.B., Park, H.J., Lee, Y., (2016). Physicochemical characteristics of kimchi powder manufactured by hot air drying and freeze drying. Biocatalysis and Agricultural Biotechnology 5: 193–198.
  • Ferrari, C.C., Germer, S.P.M., Alvim, I.D., Vissotto, F.Z., Aguirre, J.M., (2012). Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying, Interantional Journal of Food Science and Technology 47: 1237-1245.
  • Freuding, B.,Hogekamp, S., Schubert, H., (1999). Dispersion of powders in liquids in a stirred vessel. Chemical Engineering and Processing 38: 525-532.
  • Gong Z., Zhang M., Mujumdar A.S., Sun J. (2008). Spray drying and agglomeration of instant bayberry powder. Drying Techonology 26: 116-121.
  • Hartmann, M.,Palzer, S., (2011). Caking of amorphous powders — Material aspects, modelling and applications. Powder Technology 206:112-121.
  • Henriquez, M., Almonacid, S., Lutza, M., Simpson, R., Valdenegro, M., (2012). Comparison of three drying processes to obtain an apple peel food ingredient. Journal of Food Science 11(2):127-135.
  • Hui, Y.H.,Clary, C., Farid, M.M., Fasia, O.O., Noomhorm, A., Welti-Chaes, J., (2008). Food Drying Science and Technology: Microbiology, Chemistry, Aplicatios. DEStechPublicatios, Pennsylvaia, U.S.A
  • İslam, A. (2002). Cherry laurel (Prunus lauracerasus). New Zealand Journal of Crop and Horticultural Science 30: 301–302.
  • Jaya, S., Das, H., (2004). Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering 63:125–134.
  • Jaya, S.,Das, H., (2005). Accelerated Storage, Shelf Life and Color of Mango Powder. Journal of Food Processing and Preservation29: 45–62.
  • Jinapong, N., Suphantharika, M., Jamnong, P., (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering 84: 194-205.
  • Kasım, R., Sülüşoğlu, M., Kasım, M.U., (2011). Relationship between total anthocyanin level and colour of natural cherry laurel (Prunus laurocerasus L.) fruits. African Journal of Plant Science 5(5): 323-328.
  • Kolaylı, S., Küçük, M., Duran, C., Candan, F., Dinçer, B., (2003). Chemical and Antioxidant Properties of Laurocerasus officinalis Roem. (Cherry Laurel) Fruit Grown in the Black Sea Region. Journal Agricultural and Food Chemistry 51: 7489-7494.
  • Marques, L. G., Ferreira, M. C., Freire, J. T., (2007). Freeze-drying of acerola (Malpighiaglabra L.). Chemical Enineering and Processing 46: 451–457.
  • Martinelli, L.,Gabas, A.L., Telis-Romero, J., (2007). Thermodynamic and Quality Properties of Lemon Juice Powder as Affected by Maltodextrin and Arabic Gum. Drying Technology 25: 2035–2045.
  • Michalska, A., Wojdylo, A., Lech, K., Lysiak, G.P., Figie, A., (2016). Physicochemical properties of whole fruit plum powders obtained using different drying technologies. Food Chemistry 207: 223–232.
  • Oliveria, D. M., Clemente, E., Aonso, M.R.A., Correia da Costa, J. M. (2013). Hygroscopic behavior of lyophilized powder of grugru palm (Acrocomia aculeata). American Journal of Analytical Chemistry4:1-7.
  • Oliveria, D. M., Clemente, E., Correia da Costa, J. M. (2014). Hygroscopic behavior and degree of caking of grugrupalm (Acrocomia aculeata) powder. Journal Food Science. Technology 51(10): 2783–2789.
  • Orhan, I.E., Akkol, E.K. (2011). Estimation of neuroprotective effects of Laurocerasus officinallis Roem. (Cherry laurel) by in vitro methods. Food Research International 44: 818-822.
  • Quek, Y.S., Chok, N.K., Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing 46: 386-392.
  • Ratti, C. (2001). Hot-air and Frezee-drying of High Value Foods: A Review. Journal of Food Engineering 49:311-319.
  • Sablani, S.S., Shrestha, A.K., Bhandari, B.R. (2008). A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering 87: 416-421.
  • Schuck, P. (2011). Milk Powder: Physical and Functional Properties of Milk Powders, 2: 117-124, Encyclopedia of Dairy Sciences, J.W.Fuquay, P.F.Fox and P.L.H .McSweeney (Eds.), 2nd Edition, Elsevier Academic Press, London, UK
  • Tonon, V.R., Brabet, C., Hubinger, M.D., (2008). Influence of process conditions on the physicochemical properties of acai (Euterpeoleraceae Mart.) powder produced by spray drying. Journal of Food Engineering 88: 411–418.
  • Walton, D.E. (2000). The morphology of spray-dried particles a qualitative view. Drying Technology 18(9): 1943-1986.

KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2018, Volume: 43 Issue: 3, 461 - 475, 23.04.2018
https://doi.org/10.15237/gida.GD17109

Abstract

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/m
3 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.

References

  • Akyıldız, A., Polat, S., Ağçam, E. (2017). Konveksiyonel ve dondurarak kurutma yöntemlerinin karpuzun bazı kalite özelliklerine etkisi. Gıda 42 (2): 169-176.
  • AOAC, (2000). Official methods of analysis (17th ed.). Gaithersburg, MD, USA: Association of Official Analytical Chemists.
  • Ayaz, F. A., Kadıoğlu, A., Reunanen, M., Var, M. (1997). Phenolic acid and fatty acid composition in the fruits of Laurocerasus officinalis Roem. and its cultivars. Journal of Food Composition and Analysis, 10: 350–357.
  • Baytop, T. (2001). Therapy with Medicinal Plants in Turkey (Past and Present), 1st ed.;Istanbul University: Istanbul, Turkey, 178-249.
  • Cai, Y.Z., Corke, H. (2000). Production and properties of spray-dried amaran thus betacyanin pigments. Journal of Food Science 65(6): 1248- 1252.
  • Chegini, G.R., Ghobadian B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology 23: 657–668.
  • Çalışkan, G., Dirim, S.N., (2013). Thee ffects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food and Bioproducts Processing 91: 539–548.
  • Çalışkan, G., Ergün, K., Dirim, S.N. (2015). Freeze Drying of Kiwi (Actinidia deliciosa) Puree and the Powder Properties. Ital. J. Food Sci. 27:385-396.
  • Çalışkan, G., Dirim, S.N., (2016). The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders. Powder Technology 287: 308–314.
  • Demirhan, E., Özbek, B., (2011). Color change kinetics of celery leaves undergoing microwave drying. Chemical Engineering Communications 198(10): 1189-1205.
  • Dirim, S.N., Sakin-Yılmazer, M., Di Pinto, D., Kaymak-Ertekin, F. (2014). Yoghurt with candied chestnut: freeze drying, physical, and rheological behaviour. Journal Food Science Technology 51 (12): 3949–3955.
  • Ergüney, E., Gülsünoğlu, Z., Fıratgil-Durmuş, E., Kılıç-Akyılmaz, M. (2015). Karayemiş Tozu Fiziksel Özelliklerinin İyileştirilmesi. Akademik Gıda 13(2):108-114.
  • Eun, J.B., Park, H.J., Lee, Y., (2016). Physicochemical characteristics of kimchi powder manufactured by hot air drying and freeze drying. Biocatalysis and Agricultural Biotechnology 5: 193–198.
  • Ferrari, C.C., Germer, S.P.M., Alvim, I.D., Vissotto, F.Z., Aguirre, J.M., (2012). Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying, Interantional Journal of Food Science and Technology 47: 1237-1245.
  • Freuding, B.,Hogekamp, S., Schubert, H., (1999). Dispersion of powders in liquids in a stirred vessel. Chemical Engineering and Processing 38: 525-532.
  • Gong Z., Zhang M., Mujumdar A.S., Sun J. (2008). Spray drying and agglomeration of instant bayberry powder. Drying Techonology 26: 116-121.
  • Hartmann, M.,Palzer, S., (2011). Caking of amorphous powders — Material aspects, modelling and applications. Powder Technology 206:112-121.
  • Henriquez, M., Almonacid, S., Lutza, M., Simpson, R., Valdenegro, M., (2012). Comparison of three drying processes to obtain an apple peel food ingredient. Journal of Food Science 11(2):127-135.
  • Hui, Y.H.,Clary, C., Farid, M.M., Fasia, O.O., Noomhorm, A., Welti-Chaes, J., (2008). Food Drying Science and Technology: Microbiology, Chemistry, Aplicatios. DEStechPublicatios, Pennsylvaia, U.S.A
  • İslam, A. (2002). Cherry laurel (Prunus lauracerasus). New Zealand Journal of Crop and Horticultural Science 30: 301–302.
  • Jaya, S., Das, H., (2004). Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering 63:125–134.
  • Jaya, S.,Das, H., (2005). Accelerated Storage, Shelf Life and Color of Mango Powder. Journal of Food Processing and Preservation29: 45–62.
  • Jinapong, N., Suphantharika, M., Jamnong, P., (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering 84: 194-205.
  • Kasım, R., Sülüşoğlu, M., Kasım, M.U., (2011). Relationship between total anthocyanin level and colour of natural cherry laurel (Prunus laurocerasus L.) fruits. African Journal of Plant Science 5(5): 323-328.
  • Kolaylı, S., Küçük, M., Duran, C., Candan, F., Dinçer, B., (2003). Chemical and Antioxidant Properties of Laurocerasus officinalis Roem. (Cherry Laurel) Fruit Grown in the Black Sea Region. Journal Agricultural and Food Chemistry 51: 7489-7494.
  • Marques, L. G., Ferreira, M. C., Freire, J. T., (2007). Freeze-drying of acerola (Malpighiaglabra L.). Chemical Enineering and Processing 46: 451–457.
  • Martinelli, L.,Gabas, A.L., Telis-Romero, J., (2007). Thermodynamic and Quality Properties of Lemon Juice Powder as Affected by Maltodextrin and Arabic Gum. Drying Technology 25: 2035–2045.
  • Michalska, A., Wojdylo, A., Lech, K., Lysiak, G.P., Figie, A., (2016). Physicochemical properties of whole fruit plum powders obtained using different drying technologies. Food Chemistry 207: 223–232.
  • Oliveria, D. M., Clemente, E., Aonso, M.R.A., Correia da Costa, J. M. (2013). Hygroscopic behavior of lyophilized powder of grugru palm (Acrocomia aculeata). American Journal of Analytical Chemistry4:1-7.
  • Oliveria, D. M., Clemente, E., Correia da Costa, J. M. (2014). Hygroscopic behavior and degree of caking of grugrupalm (Acrocomia aculeata) powder. Journal Food Science. Technology 51(10): 2783–2789.
  • Orhan, I.E., Akkol, E.K. (2011). Estimation of neuroprotective effects of Laurocerasus officinallis Roem. (Cherry laurel) by in vitro methods. Food Research International 44: 818-822.
  • Quek, Y.S., Chok, N.K., Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing 46: 386-392.
  • Ratti, C. (2001). Hot-air and Frezee-drying of High Value Foods: A Review. Journal of Food Engineering 49:311-319.
  • Sablani, S.S., Shrestha, A.K., Bhandari, B.R. (2008). A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering 87: 416-421.
  • Schuck, P. (2011). Milk Powder: Physical and Functional Properties of Milk Powders, 2: 117-124, Encyclopedia of Dairy Sciences, J.W.Fuquay, P.F.Fox and P.L.H .McSweeney (Eds.), 2nd Edition, Elsevier Academic Press, London, UK
  • Tonon, V.R., Brabet, C., Hubinger, M.D., (2008). Influence of process conditions on the physicochemical properties of acai (Euterpeoleraceae Mart.) powder produced by spray drying. Journal of Food Engineering 88: 411–418.
  • Walton, D.E. (2000). The morphology of spray-dried particles a qualitative view. Drying Technology 18(9): 1943-1986.
There are 37 citations in total.

Details

Primary Language Turkish
Other ID GD17109
Journal Section Articles
Authors

Meryem Talih

Safiye Nur Dirim

Publication Date April 23, 2018
Published in Issue Year 2018 Volume: 43 Issue: 3

Cite

APA Talih, M., & Dirim, S. N. (2018). KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda, 43(3), 461-475. https://doi.org/10.15237/gida.GD17109
AMA Talih M, Dirim SN. KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ. The Journal of Food. May 2018;43(3):461-475. doi:10.15237/gida.GD17109
Chicago Talih, Meryem, and Safiye Nur Dirim. “KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 43, no. 3 (May 2018): 461-75. https://doi.org/10.15237/gida.GD17109.
EndNote Talih M, Dirim SN (May 1, 2018) KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda 43 3 461–475.
IEEE M. Talih and S. N. Dirim, “KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ”, The Journal of Food, vol. 43, no. 3, pp. 461–475, 2018, doi: 10.15237/gida.GD17109.
ISNAD Talih, Meryem - Dirim, Safiye Nur. “KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda 43/3 (May 2018), 461-475. https://doi.org/10.15237/gida.GD17109.
JAMA Talih M, Dirim SN. KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ. The Journal of Food. 2018;43:461–475.
MLA Talih, Meryem and Safiye Nur Dirim. “KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ”. Gıda, vol. 43, no. 3, 2018, pp. 461-75, doi:10.15237/gida.GD17109.
Vancouver Talih M, Dirim SN. KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ. The Journal of Food. 2018;43(3):461-75.

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