Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon

Bu çalışmada, fenolik madde içeriği ve antioksidan aktivitesi yüksek olan yaban mersininden elde edilen meyve suyu konsantresinden püskürtmeli kurutucu ile meyve tozu üretim koşullarının tepki yüzey yöntemiyle optimize edilmesi amaçlanmıştır. Çalışmada kurutma ajanı olarak maltodekstrin (DE8) kullanılmıştır. Hava giriş sıcaklığı (110-150°C) ve maltodekstrin oranı bağımsız değişkenler; fenolik madde geri kazanımı ve kurutma verimi ise bağımlı değişkenler olarak seçilmiştir. Verimin ve fenolik madde geri kazanımının maksimum olduğu optimum kurutma şartları hava giriş sıcaklığı için 130°C, maltodekstrin oranı için ise %71 olarak belirlenmiştir. Bu optimum koşulda hava çıkış sıcaklığı 76°C olarak kaydedilmiştir. Optimum koşullarda elde edilen toz yaban mersini (%3.51 nem) için verim ve fenolik madde geri kazanımı sırasıyla %75.8 ve %86.1 olarak belirlenmiştir. Elde edilen toz üründe çözünürlük, yoğunluk, higroskopisite, gözeneklilik, yapışkanlık, akabilirlik, camsı geçiş sıcaklığı, toplam fenolik madde miktarı, toplam antosiyanin miktarı, antioksidan kapasite ve renk, kalite parametreleri olarak incelenmiştir.

Drying Blueberry (Vaccinium corymbosum L.) Juice Concentrate by Spray Dryer: Optimization by Response Surface Methodology

In this study, fruit powder was produced by a spray dryer from fruit juice concentrate of blueberry which is high in phenolics and antioxidant activity. Maltodextrin (DE8) was used as a drying agent. The effects of drying parameters and optimum drying conditions were determined by using response surface methodology (RSM). While the inlet air temperature (110-150°C) and the amount of maltodextrin (20-80%) were independent variables, the phenolic recovery and drying yield were dependent variables. At optimum drying conditions, inlet air temperature and amount of maltodextrin were 130°C and 71%, respectively. Outlet air temperature at an optimum condition was 76°C. The total yield and phenolic recovery obtained at optimum conditions for fruit powder (3.51% moisture) were 75.8% and 86.1%, respectively. The solubility, density, hygroscopicity, porosity, cohesiveness, flowability, glass transition temperature, total phenolic content, total anthocyanin content, antioxidant capacity, and color were used as quality parameters.

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